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A typical shift

In by 5 or 6am. Check what came in overnight and what did not sell yesterday. Break down primals into steaks, roasts and chops, then build the case so it looks full and fresh. Grind trim for burger. Wrap, weigh, label. Through the middle of the day you are answering customers at the counter between cutting. Last hour is the part nobody films: breaking down the saws and grinders and sanitizing every surface in the room.