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Fractions as Decimals

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Meat Market
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Credit: Jessica Spengler
Source: http://www.flickr.com/photos/97844767@N00/73333346
License: CC BY-NC 3.0

Does your family eat meat? If so, where do they buy it? Grocery stores and meat markets employ butchers, who are responsible for cutting up meat into marketable portions. They purchase meat from farmers or wholesalers. Some butchers even create their own signature meat patties, sausages, or other smoked meat products.

Fresh and Varied

At many meat counters, customers can request a specific amount of meat. The scale only displays decimals, but customers often order in fractions such as half a pound or a third of a pound. To serve customers, butchers must know how to convert common fractions into decimals. They must be able to come up with appropriate values for numbers like \frac{1}{3} and \frac{2}{3} to be plugged into their scales.

Many customers prefer dealing with butchers because their meat is often fresher and of a higher quality than prepackaged meat from other sources. In addition, a good butcher can recommend the proper cut of meat for a recipe. Butchers can also cut meat to order.

Credit: Bob Jagendorf
Source: http://www.flickr.com/photos/20801313@N00/6727057563
License: CC BY-NC 3.0

Most butchers learn their trade through on-the-job training. They often begin as employees at the meat counter of a grocery store. If they enjoy the work and lifestyle, they may choose to work at a gourmet market or in a specialty store that only sells meat.

See for yourself: http://lancasteronline.com/article/local/802944_New-Elizabethtown-meat-shop-inspired-by-trip-to-Paris-.html

Explore More

Watch the following videos to see butchers at work.

http://www.youtube.com/watch?v=LiC8d9WF9f8

http://www.nextvista.org/gourmet-butcher/

http://www.youtube.com/watch?v=O4-DET1gpvU

Image Attributions

  1. [1]^ Credit: Jessica Spengler; Source: http://www.flickr.com/photos/97844767@N00/73333346; License: CC BY-NC 3.0
  2. [2]^ Credit: Bob Jagendorf; Source: http://www.flickr.com/photos/20801313@N00/6727057563; License: CC BY-NC 3.0

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