sound possibly "gentler"

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Note added at 5 mins (2005-04-18 15:49:22 GMT)
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BEEF DISSECTION

NFC - Fresh Meat - [ Diese Seite übersetzen ]
... is of major economic importance to the Irish beef industry today. ... and the
dissection of the four main cuts, the ham, loin, belly and shoulder. ...
www.teagasc.ie/nfc/research/ meattechnology/mt-freshmeat.htm - 16kN

perhaps..."butchered" is OK too, but can also sound like a horror movie (the family was butchered...)!

"BEEF
When cattle are ready for slaughter they are taken on a cattle lorry to the meat factory or abattoir. There they are carefully stunned and slaughtered. All the inedible parts are removed from the animal and the carcass is then cut in half to give two sides of beef. These are then hung in a cold room for 12 - 14 days to allow the meat to become tender.


It is then either delivered as sides of beef to supermarkets and butcher shops or cut into joints and packed in the boning hall of the meat factory and delivered to shops and restaurants."

probably a gentler term, if you're looking for one

Licence number(s) of cutting plant(s) - this is the veterinary licence number, which has been allocated to the cutting plant, e.g. "Cutting in: UK (5678)". Where beef passes through more than one cutting plant all the licence numbers must be shown. Where beef is cut in unlicensed premises, e.g. butchers, farm shops or other shops, the address of the premises must be shown in place of the licence number. Where the beef is cut and sold on the same unlicensed premises the indication may state "on these premises" (10.6).

It's been hundreds of years since an ancestor was a butcher, so I can't speak from experience.

Job Description for: BUTCHER, ALL-ROUND
Performs slaughtering and butchering tasks in small slaughtering and meat packing establishment, using cutting tools, such as cleaver, knife, and saw: Stuns animals prior to slaughtering [STUNNER, ANIMAL (meat products)]. Severs jugular vein to drain blood and facilitate slaughtering [STICKER, ANIMAL (meat products)]. Trims head meat and otherwise severs or removes parts of animal heads or skulls [HEAD TRIMMER (meat products)]. Saws, splits, or scribes slaughtered animals to reduce carcass [CARCASS SPLITTER (meat products)]. Slits open, eviscerates, and trims carcasses of slaughtered animals.

http://www.careerplanner.com/DOT-Job-Descriptions/BUTCHER-AL...

Butchers may perform the following tasks:
• cut, trim and shape standard cuts of meat to size
• process carcasses into primary and secondary cuts
http://jobguide.thegoodguides.com.au/text/jobdetails.cfm?job...

TITLE(s): BUTCHER, MEAT (hotel & rest.) alternate titles: butcher; meat cutter

Cuts, trims, bones, ties, and grinds meats, using butcher's cutlery and powered equipment, such as electric grinder and bandsaw, to portion and prepare meat in cooking form: Cuts, trims, and bones carcass sections or prime cuts, using knives, meat saw, cleaver, and bandsaw, to reduce to cooking cuts, such as roasts, steaks, chops, stew cubes, and grinding meat.

http://www.occupationalinfo.org/31/316681010.html