When I visited Poland last November at the invite of Meat from Europe to tour some of their beef and pork plants, one observation I heard often from owners was that the money in meat today lies in case-ready products, which are consumer-friendly cuts packaged and shipped to stores in retail containers. Conversely, there is very little profit in harvesting and processing primal cuts (due to a number of European economic and environmental factors) unless you catered to a specialty market, like halal meat.
Here in the States, the same profit potential is true for retail-ready meat, but on a much, much larger scale than Poland. Case-ready meats—which are simply opened, seasoned if necessary and cooked—are big business and continue to grow year-over-year due to consumer convenience demands, and also a labor shortage behind the meat counter of many grocery stores.