But what then, is the difference between getting the deli to do it, and doing it yourself?
The only reason I can see for doing so is that it might be cheaper to buy a chub of (say) luncheon whole then sliced, but that's not the case here, usually... The supermarket buys in 30Kg lots, so they get a volume discount.
The only reason I'd have a home slicer would be for things like proscuitto, where it;s better cut fresh. If I was going to cut bulk meat, I'd just buy from a deli... "4Kg of Veal German, please!" and then repackage it myself.
Maybe bulk meat's cheaper in other parts of the world...
"The Lesson here children, is that dreams inevitably lead to Hideous Implosions."