Butcher
Butcher
Butcher (/ˈbʊtʃər/; from Old French bouchier, from bouc "goat") is a professional who prepares and sells meat in a shop, which is known as a butchery. Butchers may also slaughter animals, in which case they are sometimes described as slaughterhouse workers.
Etymology
The term "butcher" originates from the Old French word bouchier, which is derived from bouc, meaning "goat". The term was later adopted into Middle English as bocher, from the Norman word boucher. The term "butcher" entered the English language in the 14th century.
Related Terms
- Meat: The flesh of animals used as food. Butchers are skilled in preparing, cutting, and packing various types of meat.
- Slaughterhouse: A facility where animals are slaughtered for consumption as food products. Some butchers work in slaughterhouses.
- Butchery: The shop where a butcher works. It is also the craft of preparing meat for sale and consumption.
- Livestock: Domesticated animals raised in an agricultural setting to produce commodities such as meat, eggs, milk, fur, leather, and wool. Butchers often deal with livestock meat.
- Poultry: Domesticated birds kept by humans for their eggs, meat, or feathers. Butchers often prepare and sell poultry meat.
See Also
External links
- Medical encyclopedia article on Butcher
- Wikipedia's article - Butcher
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