I don't think we do enough... SYSCO is too ready to sell you "Center cut, chain-off, 8oz filets." The cost drops right through your bottom line. However, you can hire less-skilled staff and make up for their inexperience by purchasing fabricated products.
At a new restaurant in town that I am helping at, they employ a 'butcher' of sorts who is breaking down chickens into 'airline' (supreme) breasts, portion cutting fish, etc. I think that is more typical, in my experiences of late, of what places are looking for. Is it good to know how to break down a side of beef? Sure! Is it practical? Not always. I have seen students at NECI break down a venison. One venison. "One" venison does not make you a butcher. Is it good a experience? You bet. Does it give them insight as to what it is 'supposed to be'? Sure.
Like CC said, "do it, do it, do it" and then, and only then, are you qualified to work on somebody's inventory.
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
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