Butcher in the context of Meat cutter

Animal slaughter is the killing of animals, usually referring to killing domestic livestock. It is estimated that each year, 80 billion land animals are slaughtered for food. Most animals are slaughtered for food; however, they may also be slaughtered for other reasons such as for harvesting of pelts, being diseased and unsuitable for consumption, or being surplus for maintaining a breeding stock. Slaughter typically involves some initial cutting, opening the major body cavities to remove the entrails and offal but usually leaving the carcass in one piece. Such dressing can be done by hunters in the field (field dressing of game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts.

The animals most commonly slaughtered for food are cattle and water buffalo, sheep, goats, pigs, deer, horses, rabbits, poultry (mainly chickens, turkeys, ducks and geese), insects (a commercial species is the house cricket), and increasingly, fish in the aquaculture industry (fish farming). In 2020, Faunalytics reported that the countries with the largest number of slaughtered cows and chickens are China, the United States, and Brazil. Concerning pigs, they are slaughtered by far the most in China, followed by the United States, Germany, Spain, Vietnam, and Brazil. For sheep, again China slaughtered the most, this time followed by Australia and New Zealand. Similarly, the amount (in tonnes) of fish used for production is highest in China, Indonesia, Peru, India, Russia, and the United States (in that order).

Mail (sometimes spelled maille and, since the 18th century, colloquially referred to as chain mail, chainmail or chain-mail) is a type of armour consisting of small metal rings linked together in a pattern to form a mesh. It was in common military use between the 3rd century BC and the 16th century AD in Europe, while it continued to be used militarily in Asia, Africa, and the Middle East as late as the 18th century. Even today it is still in use in industries such as butchery and as protection against the powerful bites of creatures such as sharks. A coat of this armour is often called a hauberk or sometimes a byrnie.

Kuzma Minin (Russian: Кузьма́ Ми́нин), full name Kuzma Minich Zakhariev-Sukhoruky (Russian: Кузьма́ Ми́нич Заха́рьев Сухору́кий; c. 1570s – May 21, 1616), was a Russian merchant who, together with Prince Dmitry Pozharsky, formed the popular uprising in Nizhny Novgorod against the Polish–Lithuanian Commonwealth's occupation of Russia during the Polish intervention in Russia (1605-1618) coinciding with the Time of Troubles. The popular uprising ultimately led to Russian victory at the Battle of Moscow and the end of Polish occupation in 1612. Minin and Pozharsky become national heroes in Russian culture and were honored in the Monument to Minin and Pozharsky in Moscow's Red Square.

A native of Balakhna, Minin was a prosperous butcher in Nizhny Novgorod. When the popular patriotic movement to organize volunteer corps in his home city was formed, the merchants chose Minin, a trusted and respected member of the guild, to oversee the handling of the public funds donated by them to raise and equip the Second Volunteer Army (Russian: Второе народное ополчение).

Burakumin (Japanese: 部落民, lit. "people of the hamlet/village") are a former outcaste group in Japan, residing at the bottom of the traditional Japanese social hierarchy. The burakumin's ancestors were outcastes of the pre-modern era, primarily from the Edo period, who were associated with occupations considered impure or tainted by death, such as executioners, undertakers, slaughterhouse workers, butchers, or tanners. They traditionally lived in their own hamlets and neighbourhoods. Although legally liberated in 1871 with the abolition of the feudal caste system, burakumin have since faced persistent discrimination and prejudice. While living conditions in buraku communities have improved, particularly as a result of government projects in the late 20th century, burakumin may still face social ostracism, especially in marriage and employment. The total population of burakumin is estimated to be between 1.5 and 3 million people.

The history of the burakumin is often presented as a "master narrative" that assumes a direct, continuous line from pre-modern outcastes to the modern-day community. However, scholars such as Timothy D. Amos have challenged this view, arguing that the modern burakumin identity is a more recent, discursively constructed category that homogenizes diverse groups with unique and often fluid histories. As they are physically and ethnically indistinguishable from other Japanese people, the discrimination they face is often rooted in their ancestry, place of residence, or other indirect markers. This "invisibility" has led to a social environment where buraku issues are often shrouded in silence, creating a paradox where individuals may be of burakumin descent without being aware of it.

Peter Arrell Browne Widener (November 13, 1834 – November 6, 1915) was an American businessman, art collector, and patriarch of the wealthy Widener family. He began his career as a butcher, ran a successful chain of meat stores, and won a lucrative contract to supply mutton to Union army troops during the American Civil War. He partnered with William Lukens Elkins and William H. Kemble to found the Philadelphia Traction Company and established electric trolley systems in several major cities in the United States.

He was one of the founding organizers of American Tobacco Company, International Mercantile Marine Company, and U.S. Steel, and held significant investments in railroads, oil, and natural gas. He assembled a vast art collection valued between $15 and $50 million that he displayed at his Lynnewood Hall estate. Widener is on the American Heritage list of the forty richest Americans in history.

Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold.

Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Sour cream may be considered "fresh" (crème fraîche).

Giblets /ˈdʒɪblɪts/ is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.

A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag within the body cavity. The neck is often included with the giblets; in the West it is usually separated from the body during butchering.

A butcher knife or butcher's knife is a knife designed and used primarily for the butchering or dressing of animal carcasses. There are many such types of these knives, which are the primary tool used by butchers.

A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.

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. For example, rump steak in British and Commonwealth English is commonly called sirloin in American English. British sirloin is called porterhouse by Americans. Another notable example is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further.

A meat market is, traditionally, a marketplace where meat is sold, often by a butcher. It is a specialized wet market. The term is sometimes used to refer to a meat retail store or butcher's shop, in particular in North America. During the mid and late 19th century scientific research into epidemiology, sanitation and urban planning in Western countries led to the establishment of meat markets so that the slaughtering and sale of meat could be easily monitored and the risk of disease outbreaks could be minimized.