butchering

Butchering is the process of slaughtering animals for meat and preparing the carcasses for consumption and sale. It encompasses the killing of the animal, removal of inedible parts, and division of the carcass into primal cuts and smaller portions. The term can refer to the work performed by professional butchers in slaughterhouses, meatpacking plants, or to on-farm processing by farmers and small-scale producers.

Procedures vary by species and jurisdiction but typically include pre-slaughter handling, humane killing or stunning to render the animal unconscious, followed by exsanguination (bleeding) and evisceration. The carcass is then dressed, cleaned, and split or trimmed into marketable cuts. Species-specific steps may involve scalding and dehairing in pigs, plucking or hide removal in cattle, and skinning in smaller animals or poultry. The aim is to produce edible products while maintaining hygiene and minimizing waste.

Tools include knives, saws, gambrels or restraints, hoists, and electrical or mechanical stunning devices. Safety, animal welfare, and product hygiene are governed by national and regional regulations, standard practices, and inspection regimes. The craft is historically tied to meat supply chains and has evolved toward standardized processing, quality control, and traceability. The term butcher may also describe the person who performs these tasks, whereas butchery is the broader trade and skill set involved.