butchers

Butchers are tradespeople who prepare and sell meat to consumers. They work in retail shops, markets, or wholesale facilities, and may specialize by product or service. In many countries, the slaughter and primary processing of animals occur in licensed abattoirs, with butchers purchasing carcasses for fabrication and sale.

Core duties include receiving meat, breaking down carcasses into primal and subprimal cuts, trimming fat and bone, portioning, and wrapping or labeling products. They may debone or skin cuts and prepare specialty items such as sausages or marinated meats. Butchers also advise customers on cooking methods and portion sizes.

Tools and practices include knives, cleavers, bone saws, grinders, scales, and packaging equipment, along with strict hygiene and refrigeration. They work to prevent cross-contamination, maintain cold chains, and comply with food-safety regulations and inspections conducted by authorities.

Training and career paths commonly involve apprenticeships or vocational programs; some regions require licensing or certification in food hygiene. The profession includes retail and wholesale roles, with specialists in beef, pork, lamb, poultry, or fish, and has a long history in markets and storefronts worldwide.