Meat processing methods vary across different regions, shaping how butchers approach their tasks and the speed and accuracy with which the product is processed.
In America, large meat processing facilities typically employ a specialized labor approach, where one butcher will trim one feature of a cut (ie. striploin tail length) before passing it to the next butcher. Production lines in Europe tend to have one butcher trim all of the features of a cut (ie. 4-5 features on a striploin primal). In New Zealand, one butcher might work on many cuts over the same shift (ie. striploin, rump, and fillet).