Meat raffle
Meat raffle
Meat raffle (/mi:t ræfl/), also known as a meat draw or a meat tray raffle, is a tradition of raffling off meat, often in pubs and bars in Australia, Britain, Ireland, the United States, and Canada.
Etymology
The term "meat raffle" is derived from the practice of raffling off meat. The word "raffle" comes from the Middle French raffler which means "to sweep or rake together".
Description
A meat raffle is a form of raffle where meat, often high-quality cuts of beef, pork, or chicken, is offered as a prize. The raffle is usually organized by a pub or bar, but can also be held at community events or fundraisers. Participants buy tickets, and the winners are determined by a random draw. The meat is typically sourced from local butchers or farms, and the proceeds often go towards supporting local causes or charities.
Related Terms
- Raffle: A means of raising money by selling numbered tickets, one or some of which are subsequently drawn at random, the holder or holders of such tickets winning a prize.
- Pub: An establishment for the sale of beer and other drinks, and sometimes also food, to be consumed on the premises.
- Bar: An establishment where alcohol and sometimes other refreshments are served.
- Butcher: A person whose trade is cutting up and selling meat in a shop.
- Fundraiser: An event held to generate financial support for a charity or other enterprise.
External links
- Medical encyclopedia article on Meat raffle
- Wikipedia's article - Meat raffle
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