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I read about a famous ham slicer who gets paid $4,000 to slice a leg of ham. Presumably, the 'average' or 'median' pay for ham slicing is considerably less than that.
So what makes this skill so valuable? Does his labor create tastier ham? Is his ham of higher aesthetic quality? Does he somehow employ a greater efficiency resulting in more mass or volume?
Because once cut you can possibly ruin the piece of meat. Too thick too thin too uneven cut the wrong way and people won't buy it.
I bet I can give you and a meat cutter a pig to butcher and you'll pretty much ruin the whole pig.
That's why he gets paid what he gets paid.
Because once cut you can possibly ruin the piece of meat. Too thick too thin too uneven cut the wrong way and people won't buy it.
I bet I can give you and a meat cutter a pig to butcher and you'll pretty much ruin the whole pig.
That's why he gets paid what he gets paid.
The OP isn't talking about a butcher. He is talking about a guy who is slicing cured Spanish hams
Somehow I totally doubt Gallagher could make a watermelon salad worth $4,000. What am I missing?
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