Meat jobber

{{Globalize|1=article|2=United States|date=May 2024}}

A meat jobber, also known as a meat wholesaler or meat distributor is an entity that purchases meat products from producers, typically in large quantities, and sells them to retailers.

Meat jobbers came to prominence in the 1940s, as the American highway system began to expand, superseding rail-based branch houses.{{cite book |last1=Geisst |first1=Charles R. |last2=Geisst |first2=Ambassador Charles a Gargano Professor of Finance Charles R. |title=Encyclopedia of American Business History |date=14 May 2014 |publisher=Infobase Publishing |isbn=978-1-4381-0987-9 |pages=266–268 |url=https://books.google.com/books?id=5dGig0fYlj8C&q=branch%20house |language=en|chapter=Meat packing industry}}{{cite book |last1=Schueren |first1=Arnold C. |title=Meat Retailing |date=1927 |publisher=Vaughan Company |page=16 |url=https://books.google.com/books?id=4vlCAAAAIAAJ&q=jobber |language=en}}

Some meat jobbers known as meat breakers or meat boners would further process meat. In preparation for resale to retail, they "broke" the meat down from quarters to subprimal cuts and boned them prior to shipping. Retailers used these meat jobbers since they offered flexibility in cuts, and independent packers used them since they had to do minimal processing, requiring minimal capital investment.