Even though butchers' shops have changed over time, many of the tools have stayed the same. Butchers need saws, cleavers and knives to cut up the meat, and an apron to protect their clothes. This meat cleaver was used for farm butchery up to the 1950s. It has a wooden handle, whilst the modern butcher's knife in the case has a plastic handle. Food hygiene laws dictate what tools and equipment are made of.