butcher
BUCH-er
/ˈbʊtʃər/
A person who slaughters animals, dresses their flesh, or sells meat; (verb) to slaughter or cut up meat.
As a noun, it refers to a skilled trade. As a verb, it can literally mean preparing meat, or figuratively mean to ruin or bungle something completely.
The story behind the word. In Old French, a bouchier was specifically a person who slaughtered male goats (bouc). Over time, the term expanded to include anyone who slaughtered and prepared any kind of livestock for food.
Word relationships
- meat cutter: A meat cutter typically portions pre-slaughtered carcasses, whereas a traditional butcher may slaughter and dress the animal.
Commonly confused with
- slaughterer: A slaughterer only kills the animals, while a butcher prepares and cuts the meat for culinary use.
Word family
- butchery (noun): The trade or business of a butcher; savage slaughter.
Collocations
- master butcher
- butcher shop
- butcher block
Idioms & expressions
- the butcher, the baker, the candlestick maker
Example sentences
- "The local butcher recommended a thick cut of ribeye for the weekend barbecue." Describing a local shop owner.
- "He managed to butcher the pronunciation of almost every name on the guest list." Figurative use of the verb.
Memory hook
The butcher uses a big cleaver to cut meat on a block. Goat-slayer turned meat master.
When not to use
Do not use the verb form in a professional culinary context if you want to sound elegant; instead, use 'fabricate' or 'portion'.
Fun facts
- The term 'butcher's block' refers to a heavy wooden block, traditionally made of maple, used for chopping meat because it doesn't dull knives.
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