I'll probably get a lot of static from this statement but here goes anyway.
I'm pushing 70 & grew up in Bayou La Batre AL, the seafood capital of AL, the 6th largest seafood producer town in the US. Went to a Catholic school which was next door to the seafood company that had 65' freight boats loaded with oysters come in daily. My mother worked in the factory & I spent many, many hours in the factory as a young boy waiting to go to school. To this day I still have a commerical oyster catching license & plan on going one day next week to catch a couple sacks of the fine Mobile Bay oysters.
Now that I've established my background of the oyster industry here is the catch---
You do not shuck raw oysters, you open them. You shuck steam oysters. As I've said I stood many hours watching the hugh black man roll the rail car down the track & move it in front of the women who stood on a little plank off the floor about a foot, they had a rythem to the movement of their butts & sad for the little skinny lady that was out of rythem between two of the larger butted ladies. The steam oyster has turned loose in the shell so thus you only need to "SHUCK"