Knowledge

Butcher

Source đź“ť

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can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. Secondary butchery involves boning, trimming and value-adding of primal cuts in preparation for sale. Historically,
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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
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and warehouse clubs. Many remaining ones are aimed at Hispanic and other immigrants or, more recently, those looking for organic offerings. 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
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Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semi-automated disassembly line. The steps include stunning (rendering the animal incapacitated),
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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.
396:, 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 209:, 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 551:
The term can also be used in a semi-humorous or metaphorical way to describe someone whose actions resemble the various skills and methods of a butcher (chopping, cutting, slicing, stabbing etc.) Spanish footballer
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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
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In parts of the world, it is common for butchers to perform many or all of the butcher's duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals.
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was popularly ascribed the epithet "The Butcher of Bilbao" in recognition of his perceived aggressive style of play and frequent, sometimes injurious, challenges on opposing players.
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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).
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In various periods and cultures, the term "butcher" has been applied to people who act cruelly to other human beings or slaughter them. For example,
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to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the
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Left: Shoppers at the meat poultry department of a grocery store; Right: Fish Meat Sushi store in New York City, New York
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primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation (
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In the United States and Canada, butcher shops have become less common because of the increasing popularity of
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product is packaged for retail sale at the packinghouse or specialized central processing plants.
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as far back as 1272. Since the 20th century, many countries and local jurisdictions offer
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Butchers sell their goods in specialized stores, commonly termed a butcher shop (
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Butchery is an ancient trade, whose duties may date back to the
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Craftsperson responsible for the preparation and sale of meat
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general and politician of the first century BC, got the
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Butcher separating the ribs into scallops and thick ribs
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Archived from 851: 692:Butchers cutting chicken in Kenya 733: 721: 709: 697: 685: 673: 657: 641: 625: 613: 597: 581: 566: 424: 415: 286: 277: 126:Butcher at Ikot Nakanda Market, 119: 103: 85: 69: 55: 982:from the original on 2019-06-03 865:from the original on 2013-05-12 349: 962: 901: 544:was nicknamed "the Butcher of 13: 1: 1468:Consignment store (East Asia) 844: 448: 1573:Neighborhood shopping center 1192:Gardening supplies (outdoor) 7: 1583:Omnichannel retail strategy 1197:Gardening supplies (indoor) 1182:General line of merchandise 787: 777:Pat LaFrieda Meat Purveyors 244:; its practitioners formed 10: 1786: 1031: 559: 458: 452: 353: 36: 29: 1760:Food services occupations 1671: 1405: 1039: 268: 187: 173: 168: 156: 144: 139: 49: 952:"Master Butcher's Guide" 934:"Job futures statistics" 704:Butcher stall in Nigeria 588:Meat sellers at market, 506:Butcher (disambiguation) 358:. 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Index

Butchering
Finn Butcher
Butcher (disambiguation)


Meizhou

Blois

Amazigh

Akpabuyo
Vocation
Manufacturing
Retail
Animal husbandry
slaughter animals
supermarkets
grocery stores
butcher shops
fish markets
slaughter houses
self-employed
domestication
livestock
guilds
England
trade certifications
apprenticeship
Artwork of butcher

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