Final answer:
A butcher or meat cutter typically breaks down meat into specialized cuts in a big kitchen such as a restaurant. This allows workers to specialize in their tasks and increases the efficiency of meat preparation.
Step-by-step explanation:
In a big kitchen, such as one in a restaurant, the task of breaking down meat into specialized cuts is usually done by a butcher or a meat cutter.
These professionals have the skills and knowledge to separate large cuts of meat into smaller portions, such as steaks, chops, or ground meat, according to the restaurant's needs.
By having specialized workers responsible for this task, the kitchen can produce more meals in a given period of time as each worker can focus on what they do best, resulting in faster and more efficient meat preparation.