Talk:Butcher

Rewrite

There is a non-meat related entry in the first paragraph, second line, referring to a Geoff Owens, who's nickname is the butcher. Can we get rid of that? —Preceding unsigned comment added by 76.31.110.187 (talk) 21:25, 12 June 2008 (UTC)

This article is very poor and needs to be rewritten. It is a hodgepodge of unrelated sections. Also, why does the section "equipment" start talking about a cut of meat, the top? Why is there a discussion of any cut, and why just that one? Shouldn't the sausagemaking section just refer to the article of the same name?

Any butchers out there that can help?

Chevalier3 (talk) 17:56, 1 June 2008 (UTC)

Vandals

This article has been in the past (excuse the pun) badly butchered by vandals.

Looking at older edits, I see some signficant changes were made here:

http://en.wikipedia.org/w/index.php?title=Butcher&diff=next&oldid=85734879

another problem, is in the current article, "aitch bone" is mentioned (which appears to be nonsense), originally was "hip bone".

Not being an expert, I have no idea whether any of these changes are correct or not.

I would also recommend that we semi-protect this article, as it seems to get hit a lot...

Butchery

Is butchery a meat shop (butcher´s) ?. --Nukeless 14:30, 2 September 2008 (UTC) Nope Justin be bier — Preceding unsigned comment added by 76.197.15.135 (talk) 17:53, 29 January 2012 (UTC)

Butcher as slaughterer

I added information to include the slaughter portion, as this is common in the US. I removed the section on cuts, as it was specific to beef in the UK, and the subject is better covered in the see also sections. Similarly, sausagemaking was removed, as this is a specific function not usually included in butchery. Gigemag76 (talk) 00:14, 15 March 2010 (UTC) A butcher used a cutler --76.197.15.135 (talk) 17:52, 29 January 2012 (UTC)

Re-org

Hi, the Butcher WP:PT was in sad shape so that's where this all began. It had alot of people listed in it so I decided to move them from here. Looking at Butcher (disambiguation) I realized that it had a very large number of people with the surname so I moved them to Butcher (surname). I think butcher is much clearer now with 3 clean and distinct articles --Hutcher (talk) 20:44, 25 April 2010 (UTC)

After reviewing the article I think it's fair now to remove the note about no citations and a non-wiki style

--Hutcher (talk) 17:14, 26 June 2010 (UTC)

butchering

hi im a student at cal young middle school and i doing a carer project and i whas wanting to know if you have eny info on it for me — Preceding unsigned comment added by Balex0096 (talk • contribs) 16:52, 17 April 2012 (UTC)

External links modified

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External links modified

Hello fellow Wikipedians,

I have just modified 2 external links on Butcher. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

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• Added archive https://web.archive.org/web/20130122052440/http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/ to http://www.bbqreport.com/archives/barbecue/2006/03/02/understanding-the-usda-beef-grading-system/

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Wiki Education Foundation-supported course assignment

This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 January 2019 and 23 March 2019. Further details are available on the course page. Student editor(s): Yuj004.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 16:27, 16 January 2022 (UTC)

Fleishmaster

Neither of the sources mention this term and from my googling, it looks like every other use is sourcing it from Wikipedia.

Could this be a leftover from the vandalism a decade or so ago?

24.70.72.135 (talk) 22:38, 26 December 2022 (UTC)

Stigma

There are plenty of sources describing the stigma and uncleanness associated with butchery at certain times across several cultures. I don't really have time to work on a section about this right now, but I'll leave some leads here for anyone interested in doing so:

• Honor in Dirty Work: The Case of American Meat Cutters and Turkish Butchers, Hannah Meara
• Defiled Trades and Social Outcasts, Kathy Stuart
• Burakumin , Baekjeong , and Cagots
• Does Necessity Shield work? The struggles of butchers and waste management workers for recognition, Natasha Slutskaya, et al.

small jars tc 00:11, 12 April 2023 (UTC)

Wiki Education assignment: Eating Across the Ages- A global history and politics of food

This article was the subject of a Wiki Education Foundation-supported course assignment, between 13 January 2026 and 5 May 2026. Further details are available on the course page. Student editor(s): MrHamIneed, SourMangoss (article contribs). Peer reviewers: Anonym102938, Bcking0937.

— Assignment last updated by Owl Curious (talk) 18:52, 23 April 2026 (UTC)

Geographical edits

I plan to edit the page and add information about locations where butchers tend to be more popular and less popular. MrHamIneed (talk) 19:04, 21 April 2026 (UTC)

Future edits

Hey everyone I am really interested in editing and adding to the Wikipedia of Butchers. I'm really interested on bridging the gaps between different versions of butchering between different cultures! SourMangoss (talk) 19:04, 21 April 2026 (UTC)

Hi everyone I am adding a few sections that are very relevant to the butchering practice today. I will talk about hot boning, blooming, and meat departments. — Preceding unsigned comment added by MrHamIneed (talk • contribs) 21:51, 3 May 2026 (UTC)

New edits

Hey everyone I'm going to be adding a bit more information on butchers in earlier periods this morning! Ill be talking about guilds, regulations, and early attempts of order in the trade. SourMangoss (talk) 13:21, 4 May 2026 (UTC)