Butchery
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Butchery
Butchery (/ˈbʊtʃəri/), also known as meat cutting, is the trade of preparing meat for consumption. The term originates from the Old French bouchier, which means "slaughterer of goats".
Etymology
The term "butchery" comes from the Old French bouchier, which translates to "slaughterer of goats". The word was later adopted into Middle English as bocher and eventually evolved into the modern English term "butcher".
Related Terms
- Meat: The flesh of animals used as food.
- Slaughterhouse: A facility where animals are slaughtered for consumption.
- Carcass: The dead body of an animal.
- Offal: The internal organs of an animal used as food.
- Curing (food preservation): The process of preserving meat with salt, sugar, or smoke.
- Charcuterie: The branch of cooking devoted to prepared meat products.
- Meat packing industry: The industry that handles the slaughtering, processing, packaging, and distribution of meat.
See Also
External links
- Medical encyclopedia article on Butchery
- Wikipedia's article - Butchery
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