butcher

A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster).

Standards and practices of butchery differ between countries, regions and ethnic groups. Variation with respect to the types of animals that are butchered as well as the cuts and parts of the animal that are sold depends on the types of foods that are prepared by the butcher's customers.

"Butcher's shop", "Butchery", and "boucherie" redirect here. For the 1583 painting, see Butcher's Shop. For the landform, see Mount Boucherie.

Butchers sell their goods in specialized stores, commonly termed a butcher shop (American English), butchery (South African English) or butcher's shop (British English). Butchers at a butcher shop may perform primary butchery, but will typically perform secondary butchery to prepare fresh cuts of meat for sale. These shops may also sell related products, such as Charcuterie, hot food (using their own meat products), food preparation supplies, baked goods and grocery items. Butcher shops can have a wider variety of animal types, meat cuts and quality of cuts. Additionally, butcher shops may focus on a particular culture, or nationality, of meat production. Some butcher shops, termed "meat delis", may also include a delicatessen.

Butcher shops have become less common because of the increasing popularity of supermarkets and warehouse clubs. Many remaining ones are aimed at Hispanic and other immigrants or, more recently, those looking for organic offerings.[6] Supermarkets employ butchers for secondary butchery, but in the United States even that role is diminished with the advent of "case-ready" meat, where the product is packaged for retail sale at the packinghouse or specialized central processing plants.

A primal cut is a piece of meat initially separated from the carcass during butchering. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. One notable example with pork is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further.

六级/考研单词: slaughter, poultry, wholesale, grocer, livestock, practitioner, jurisdiction, heal, certify, seldom, apprentice, differ, ethnic, mount, warehouse, immigrate, lately, organism, unite, diminish, advent, notable, pork, trim, sausage, render, farther

标签：meat,may,primal,butcher,cuts,shops
来源： https://www.cnblogs.com/funwithwords/p/15953460.html