Kasap

Kasap is a Turkish term that refers to a professional who slaughters, prepares, and sells meat. In Turkish usage, kasap can denote both the person and the shop where meat is sold, such as a kasap dükkanı (butcher shop). The role is traditional in Turkey and Turkish-speaking communities, and similar terms exist in neighboring regions and markets with historical ties to Turkish cuisine and commerce.

Duties and work environment include sourcing livestock from farmers or wholesale markets, slaughtering and dressing carcasses, trimming and deboning meat, portioning cuts, grinding meat, and sometimes producing processed products like sausages or marinated kebabs. Kasaps may also handle packaging, labeling, and customer service, and they typically operate in local markets, street-front shops, or as part of larger meat markets and retailers. Hygiene, safety, and quality control are fundamental, with attention to proper storage, refrigeration, and sanitation throughout the processing chain.

Training, regulation, and certification vary by country. In many places, becoming a kasap involves vocational training or an apprenticeship, and operating a butcher shop requires compliance with food-safety and veterinary regulations, licensing, and regular inspections. In Turkey, kasap shops are subject to formal oversight to ensure meat is sourced, processed, and sold under hygienic conditions and in accordance with animal-welfare standards.

Economic and cultural context notes include the kasap’s traditional prominence in neighborhood markets and the Turkish culinary landscape, where fresh cuts and prepared meat products are common. The term may also appear as a surname in Turkish-speaking communities.