Start My Family Tree Welcome to Geni, home of the world's largest family tree.
Join Geni to explore your genealogy and family history in the World's Largest Family Tree.

Project Tags

view all


  • Stephen Laundy Ingham (1835 - 1915)
    Stephen came to Adelaide from England in 1838. He was 3 and the ship was called the Eden. At about 17 he came to Bendigo with a mate to have go at gold mining. He did that for a short while until he ob...
  • John Robins Rundle (1816 - 1875)
    John Robins Rundle was one of the founders of the Bowden Methodist Church. RUNDLE John Robins arrived in SA 1840-02-06 aboard Java from London 1839-10-29 via Plymouth All Rundle arrivals on that ...
  • Joseph Mallard (b. - 1741)
    1770 - Islington, London, England Profession: citizen and butcher of St Mary Islington
  • Joseph Mallard (b. - 1688)
  • William Adcock (1807 - 1893)
    Updated from FamilySearch Family Tree via daughter Elizabeth Adcock by SmartCopy : Jul 23 2015, 0:55:16 UTC * Reference: MyHeritage Family Trees - SmartCopy : Sep 17 2016, 14:22:36 UTC

A butcher is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks.[1] They may prepare standard cuts of meat, poultry, fish, and shellfish for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter house, or may be self-employed.[2]

An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.[3] Today, many jurisdictions offer trade certifications for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.

Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semiautomated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).

After the carcasses are chilled (unless "hot-boned"), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. Secondary butchery involves boning and trimming primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them.

In parts of the world, it is common for butchers to perform many or all of the butcher's duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals.