Talk:Butcher

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)

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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 * Added archive https://web.archive.org/web/20120308184834/http://www.yorkbutchersgild.com/pages/history.html to http://www.yorkbutchersgild.com/pages/history.html
 * Added archive https://web.archive.org/web/20100325063718/http://members.shaw.ca:80/masterbutcher/butcher.html to http://members.shaw.ca/masterbutcher/butcher.html

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External links modified
Hello fellow Wikipedians,

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 * Added archive https://web.archive.org/web/20090807182133/http://www.servicecanada.gc.ca/eng/qc/job_futures/statistics/6251.shtml to http://www.servicecanada.gc.ca/eng/qc/job_futures/statistics/6251.shtml
 * 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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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: small jars 00:11, 12 April 2023 (UTC)
 * 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.