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A skilled butcher stands resolute in a cool, industrial meat processing facility, wearing a dark navy fleece and a "Super Mulchcrete" cap. Dressed in a navy and red striped apron, he methodically prepares lamb carcasses hanging in the background, his tattooed forearm gripping a yellow-handled butcher's knife with professional precision. Pristine white hooks suspend several expertly dressed lamb carcasses, their pale pink flesh a testament to careful butchery techniques. Stacked yellow trays of processed meat products frame the scene, suggesting an efficient and hygienic production environment. The butcher's intense gaze and focused posture reflect the concentration required in his craft, embodying the meticulous standards of Queensland's premium meat processing industry. His G-shock watch and name badge underscore the technical and professional nature of modern agricultural food preparation, bridging traditional butchery skills with contemporary food safety standards.