In the United States, large meat processing plants generally follow a specialized labor model, where each butcher trims a single feature of a cut (e.g., striploin tail length) before handing it off to the next worker. European production lines typically assign one butcher to trim every feature of a cut (e.g., 4-5 features on a striploin primal). In New Zealand, a single butcher may handle multiple cuts during the same shift (e.g., striploin, rump, and fillet).