Butcher

butcher shopbutcherybutchersbutcher's shopbutcher shopsbutcheredbutcheringmeat marketboucheriebutcheries
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks.wikipedia
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Animal slaughter

slaughterslaughteredslaughtering
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks.
Later, the carcass is usually butchered into smaller cuts.

Grocery store

grocergrocerygroceries
A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.
Perishable foods were obtained from specialty markets, i.e. fresh meat from a butcher and milk from a local dairy, while eggs and vegetables were either produced by families themselves, bartered for with neighbors, or purchased at a farmers' market or a local greengrocer.

Slaughterhouse

abattoirabbatoirslaughterhouses
A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.
In the non-Western world, including the Arab world, the Indian sub-continent, etc., both forms of meat are available: one which is produced in modern mechanized slaughterhouses, and the other from local butcher shops.

Primal cut

cut of meatcuts of meatcuts
After the carcasses are chilled (unless "hot-boned"), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats.
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering.

Meat cutter

meat cutting
Meat cutter
The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.

Dario Cecchini

Dario Cecchini
According to Cecchini, there were no "premium" and "lower" cuts of meat, but rather all the parts of the animal were useful if butchered and cooked in an appropriate way.

Victualler

victuallinglicensed victuallervictual
Victualler
In Ireland, victualler is a term for a butcher.

Fish market

fish marketsseafood marketFish Auction
A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

Self-employment

self-employedSelf–employedself-employment tax
A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

Domestication

domesticateddomesticdomesticate
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.

Livestock

farm animalsfarm animalstock
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.

Guild

guildstrade guildcraft guild
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.

England

🏴󠁧󠁢󠁥󠁮󠁧󠁿󠁧󠁢󠁥󠁮󠁧󠁿EnglishENG
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.

Professional certification

professional qualificationcertificationqualification
Today, many jurisdictions offer trade certifications for butchers.

Apprenticeship

apprenticeapprenticedapprentices
Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.

Exsanguination

exsanguinatebled to deathblood loss
The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

Common carotid artery

carotidcarotid arteriescarotid artery
The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

Brachial artery

brachialbrachial arteriesbrachioradial artery
The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

Organ (anatomy)

organorgansviscera
The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

Sagittal plane

sagittalsagittal sectionparasagittal
The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

Refrigeration

refrigeratedcold storagecooling
After the carcasses are chilled (unless "hot-boned"), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats.

American English

EnglishAmericanEnglish-language
Some butchers sell their goods in specialized stores, commonly termed a butcher shop (American English), butchery (South African English) or butcher's shop (British English).

South African English

EnglishSouth AfricanSouth Africa
Some butchers sell their goods in specialized stores, commonly termed a butcher shop (American English), butchery (South African English) or butcher's shop (British English).

British English

BritishEnglishUK
Some butchers sell their goods in specialized stores, commonly termed a butcher shop (American English), butchery (South African English) or butcher's shop (British English).

Culture

culturalculturesculturally
Additionally, butcher shops may focus on a particular culture, or nationality, of meat production.