Talk:Butcher

message: 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)
thread_title: Rewrite

message: Is butchery a meat shop (butcher´s) ?. --Nukeless 14:30, 2 September 2008 (UTC)
thread_title:  Butchery 

message: 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)
thread_title:  Butcher as slaughterer 

message: 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)
thread_title:  butchering  

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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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thread_title:  External links modified 

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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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thread_title:  External links modified 

message: 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)
thread_title:  Fleishmaster 

message: 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)
thread_title:  Stigma