Butcher (original) (raw)
الجزارة أو القصابة مهنة إعداد اللحوم بجميع أنواعها خاصة الحمراء من حيوان ما (بقر أو غنم...) وما يتعلق به من أمور البيع. يَنحر الجزّارون حيوانات ثم يسلخونها ثم يقطعّون لحومها، وتُعرض للبيع في متاجر متخصصة تسمى في الخليج العربي والشام ملحمة وفي العراق قصابة وفي مصر جزارة. مع العلم بإن أغلب اللحوم في الغرب تباع في المراكز التجارية.
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| dbo:abstract | الجزارة أو القصابة مهنة إعداد اللحوم بجميع أنواعها خاصة الحمراء من حيوان ما (بقر أو غنم...) وما يتعلق به من أمور البيع. يَنحر الجزّارون حيوانات ثم يسلخونها ثم يقطعّون لحومها، وتُعرض للبيع في متاجر متخصصة تسمى في الخليج العربي والشام ملحمة وفي العراق قصابة وفي مصر جزارة. مع العلم بإن أغلب اللحوم في الغرب تباع في المراكز التجارية. (ar) Un carnisser o carner és una persona que té com a ofici sacrificar (no tots els carnissers sacrifiquen el bestiar)i vendre la carn de bestiar. En totes les ciutats de la Baixa Edat mitjana vivien diversos carnissers (a Girona, el 1388, n'hi havia 17; a Lleida, el 1429, 13). A Barcelona, al segle xiv, hi havia cinc carnisseries públiques: al maell major del Mercadal, al portal de La Boqueria, al maell de la Mar, al maell del i al call jueu. El piló, que serveix per a capolar-hi o tallar-hi carn és dit també soc al Rosselló i a l'Empordà. (ca) Řezník je osoba zabývající se porážkou, a porcováním jatečných zvířat, dále pak zpracováním a úpravou jejich masa a vnitřností. Řezník užívá pracovní nástroje, jimiž jsou nejčastěji nůž, palice, sekera – širočina, dnes také motorová pila. Prodejna, ve které řezník prodává maso a další zboží (zejména uzeniny), se nazývá řeznictví. Příbuznou profesí je . (cs) Der Fleischer (üblich in Mittel- und Ostdeutschland), auch Metzger (Süd- und Südwestdeutschland, Nordrhein-Westfalen, Schweiz, Westösterreich), Schlachter, Schlächter und Küter (Norddeutschland) sowie Fleischhauer und Fleischhacker (Österreich), ist ein alter Handwerksberuf. Fleischer beschäftigen sich mit der Schlachtung und mit der Herstellung von Fleisch- und Wurstwaren, sie arbeiten in Schlachthöfen und in Fleischereien. (de) Buĉisto estas iu, kiu preparas variajn viandojn kaj aliajn rilatitajn varojn por vendi. La etimologia origino de la vorto devenas el la merkata agado de la persono kiu vendis viandon de bouc [buk] (en la franca, kapro) kaj de tie boucher [buŜER] kaj de tie buĉisto. (eo) A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster). Standards and practices of butchery differ between countries, regions and ethnic groups. Variation with respect to the types of animals that are butchered as well as the cuts and parts of the animal that are sold depends on the types of foods that are prepared by the butcher's customers. (en) Is a ghearraíonn agus a dhíolann feoil é búistéir. (ga) Bouchère Cet article est centré sur la France et nécessite une internationalisation (29 avril 2017). Merci de l'améliorer ou d'en discuter sur sa page de discussion ! Vous pouvez préciser les sections à internationaliser en utilisant {{section à internationaliser}}. BoucherBoucher Tacuinum sanitatis Casanatensis (XIVe siècle) Le boucher (au masculin) ou la bouchère (au féminin) est une personne dont l'activité est l'abattage du bétail et la transformation des carcasses animales en viande détaillée. Dans certaines parties du monde, le boucher s'est affranchi de cette opération de sacrifice et ce service est sous-traité par un abattoir industriel. Il peut être un agriculteur transformant à la ferme ou dans un atelier collectif loué (paysan-boucher), un artisan travaillant à son compte ou comme salarié dans une petite entreprise artisanale (artisan-boucher), un ouvrier travaillant comme salarié pour l'industrie agroalimentaire (ouvrier-boucher). (fr) Tukang daging adalah orang yang melakukan penyembelihan hewan, dressing (menguliti, mengeluarkan organ, dan membersihkan daging setelah penyembelihan), menjual dagingnya, atau kombinasi dari ketiga pekerjaan tersebut. Mereka dapat mempersiapkan potongan standar atas daging, unggas, ikan, dan kerang-kerangan untuk dijual dalam berbagai usaha makanan grosir atau eceran. Seorang tukang daging dapat diperkerjakan oleh supermarket, , toko daging, pasar ikan, rumah jagal, atau dapat juga wiraswasta. (in) Il macellaio è, dall'origine, l'addetto all'abbattimento, scuoiatura, disossatura e sezionamento degli animali, mammiferi o avicoli, a uso alimentare e alla preparazione delle carni per il consumo. Per estensione macellaio è anche il commerciante che, ormai spesso, prepara e vende le carni mentre la vera e propria macellazione viene eseguita in stabilimenti pubblici (o privati) a ciò abilitati, per motivi d'igiene, di maggior controllo e di economicità. Un sinonimo di macellaio è beccaio, parola in uso nell'italiano medievale, derivata da "becco", nome alternativo del caprone. Sezionatura carcasse in un macello di Chicago nel 1906Macellaio al lavoro ad Aleppo (it) Een slager of beenhouwer (Belgisch-Nederlands) is een persoon die beroepsmatig stukken vlees snijdt en voorbereidt voor verkoop of gebruik. Slagers werken in slagerijen, toeleverende bedrijven of supermarkten. Behalve bij zogenaamde zelfslachtende slagers worden karkasdelen vanuit slachterijen aangeleverd. Ook het versnijden en uitbenen kan door gespecialiseerde bedrijven worden gedaan. Er zijn van oorsprong varkensslagers, runderslagers en paardenslagers. Wild, kip en gevogelte werden van oudsher door een poelier verwerkt en vleeswaren door een charcuterie. Tegenwoordig verwerkt een slager vaak een verscheidenheid aan producten. Een slager-traiteur is een slager die naast vlees ook kant-en-klaarmaaltijden verkoopt. Ook zijn er biologische slagers die zich onderscheiden met biologisch vlees en vleeswaren met het Beter Leven keurmerk. (nl) ( 도살자는 여기로 연결됩니다. 다른 뜻에 대해서는 도살자 (동음이의) 문서를 참고하십시오.) 정육사(精肉士)는 고기를 파는 것을 직업으로 하는 사람이다. 정육점에서 일한다. 과거에는 소, 돼지 등 동물을 잡아서 파는 사람을 푸주한(--漢)이라 불렀다. 동물을 잡는 일을 직업으로 하는 사람은 도살자(屠殺者, butcher)라 부르며, 과거에는 백정(白丁), 포한(庖漢)으로도 불렀다. (ko) Rzeźnik (masarz) – zawód rzemieślniczy, osoba zajmująca się ubojem zwierząt rzeźnych, a następnie obróbką tusz poubojowych. Niekiedy w skład kompetencji rzeźnika wchodzą również takie zadania jak: * poddawanie mięsa obróbce termicznej, * peklowanie, * wędzenie, * produkowanie wędlin i innych wyrobów garmażeryjnych. Zakład, w którym wytwarzane są wędliny nazywany jest masarnią. Wymagana w tym zawodzie ze względu na rodzaj i warunki wykonywanej pracy jest sprawność i wytrzymałość fizyczna. (pl) Um açougueiro (português brasileiro) ou talhante (português europeu) é uma pessoa que abate animais, corta as carnes, vende as carnes ou participa de qualquer combinação dessas três tarefas. Eles podem preparar cortes padrão de carne e aves para venda em estabelecimentos de varejo ou atacado de alimentos. Pode ser empregado por açougues, abatedouros, supermercados ou pode ser autônomo. (pt) 屠户，也叫屠夫或屠宰工作者，是宰杀动物、分切肉和卖肉的人。屠户可以是自己开店，也可受雇于超市、肉店和水产市场。 (zh) Мясни́к — профессия, представитель которой занимается забоем животных, снятием их шкур, разделкой туш, продажей их мяса или совершает любые комбинации этих задач. Он может подготавливать стандартные куски мяса, птицы, рыбы, моллюсков и ракообразных на продажу в учреждениях розничной или оптовой торговли и питания. Мясники могут работать в универмагах, продуктовых магазинах, мясных и рыбных рынках или по найму частным образом. Будучи одной из древнейших профессий, корни которой восходят ко временам , мясники сформировали свою первую гильдию в Англии ещё в 1272 году. Сегодня во многих законодательствах существует выдача профессиональных сертификатов для права работы мясником. В некоторых регионах требуется пройти трёхлетнее обучение, чтобы иметь возможность стать квалифицированным мясником. (ru) М'ясник, різник — професія, представник якої займається забоєм худоби, розділкою туш, зняттям шкіри, продажем м'ясних продуктів тощо. Історія професії м'ясника сягає корінням часів одомашнення худоби. Першу відому гільдію м'ясників було засновано в Англії ще у 1272 році. (uk) |
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| dbp:caption | Butchers in General Treviño, Mexico, in 2020 (en) |
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| rdfs:comment | الجزارة أو القصابة مهنة إعداد اللحوم بجميع أنواعها خاصة الحمراء من حيوان ما (بقر أو غنم...) وما يتعلق به من أمور البيع. يَنحر الجزّارون حيوانات ثم يسلخونها ثم يقطعّون لحومها، وتُعرض للبيع في متاجر متخصصة تسمى في الخليج العربي والشام ملحمة وفي العراق قصابة وفي مصر جزارة. مع العلم بإن أغلب اللحوم في الغرب تباع في المراكز التجارية. (ar) Un carnisser o carner és una persona que té com a ofici sacrificar (no tots els carnissers sacrifiquen el bestiar)i vendre la carn de bestiar. En totes les ciutats de la Baixa Edat mitjana vivien diversos carnissers (a Girona, el 1388, n'hi havia 17; a Lleida, el 1429, 13). A Barcelona, al segle xiv, hi havia cinc carnisseries públiques: al maell major del Mercadal, al portal de La Boqueria, al maell de la Mar, al maell del i al call jueu. El piló, que serveix per a capolar-hi o tallar-hi carn és dit també soc al Rosselló i a l'Empordà. (ca) Řezník je osoba zabývající se porážkou, a porcováním jatečných zvířat, dále pak zpracováním a úpravou jejich masa a vnitřností. Řezník užívá pracovní nástroje, jimiž jsou nejčastěji nůž, palice, sekera – širočina, dnes také motorová pila. Prodejna, ve které řezník prodává maso a další zboží (zejména uzeniny), se nazývá řeznictví. Příbuznou profesí je . (cs) Der Fleischer (üblich in Mittel- und Ostdeutschland), auch Metzger (Süd- und Südwestdeutschland, Nordrhein-Westfalen, Schweiz, Westösterreich), Schlachter, Schlächter und Küter (Norddeutschland) sowie Fleischhauer und Fleischhacker (Österreich), ist ein alter Handwerksberuf. Fleischer beschäftigen sich mit der Schlachtung und mit der Herstellung von Fleisch- und Wurstwaren, sie arbeiten in Schlachthöfen und in Fleischereien. (de) Buĉisto estas iu, kiu preparas variajn viandojn kaj aliajn rilatitajn varojn por vendi. La etimologia origino de la vorto devenas el la merkata agado de la persono kiu vendis viandon de bouc [buk] (en la franca, kapro) kaj de tie boucher [buŜER] kaj de tie buĉisto. (eo) Is a ghearraíonn agus a dhíolann feoil é búistéir. (ga) Tukang daging adalah orang yang melakukan penyembelihan hewan, dressing (menguliti, mengeluarkan organ, dan membersihkan daging setelah penyembelihan), menjual dagingnya, atau kombinasi dari ketiga pekerjaan tersebut. Mereka dapat mempersiapkan potongan standar atas daging, unggas, ikan, dan kerang-kerangan untuk dijual dalam berbagai usaha makanan grosir atau eceran. Seorang tukang daging dapat diperkerjakan oleh supermarket, , toko daging, pasar ikan, rumah jagal, atau dapat juga wiraswasta. (in) ( 도살자는 여기로 연결됩니다. 다른 뜻에 대해서는 도살자 (동음이의) 문서를 참고하십시오.) 정육사(精肉士)는 고기를 파는 것을 직업으로 하는 사람이다. 정육점에서 일한다. 과거에는 소, 돼지 등 동물을 잡아서 파는 사람을 푸주한(--漢)이라 불렀다. 동물을 잡는 일을 직업으로 하는 사람은 도살자(屠殺者, butcher)라 부르며, 과거에는 백정(白丁), 포한(庖漢)으로도 불렀다. (ko) Rzeźnik (masarz) – zawód rzemieślniczy, osoba zajmująca się ubojem zwierząt rzeźnych, a następnie obróbką tusz poubojowych. Niekiedy w skład kompetencji rzeźnika wchodzą również takie zadania jak: * poddawanie mięsa obróbce termicznej, * peklowanie, * wędzenie, * produkowanie wędlin i innych wyrobów garmażeryjnych. Zakład, w którym wytwarzane są wędliny nazywany jest masarnią. Wymagana w tym zawodzie ze względu na rodzaj i warunki wykonywanej pracy jest sprawność i wytrzymałość fizyczna. (pl) Um açougueiro (português brasileiro) ou talhante (português europeu) é uma pessoa que abate animais, corta as carnes, vende as carnes ou participa de qualquer combinação dessas três tarefas. Eles podem preparar cortes padrão de carne e aves para venda em estabelecimentos de varejo ou atacado de alimentos. Pode ser empregado por açougues, abatedouros, supermercados ou pode ser autônomo. (pt) 屠户，也叫屠夫或屠宰工作者，是宰杀动物、分切肉和卖肉的人。屠户可以是自己开店，也可受雇于超市、肉店和水产市场。 (zh) М'ясник, різник — професія, представник якої займається забоєм худоби, розділкою туш, зняттям шкіри, продажем м'ясних продуктів тощо. Історія професії м'ясника сягає корінням часів одомашнення худоби. Першу відому гільдію м'ясників було засновано в Англії ще у 1272 році. (uk) A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. (en) Bouchère Cet article est centré sur la France et nécessite une internationalisation (29 avril 2017). Merci de l'améliorer ou d'en discuter sur sa page de discussion ! Vous pouvez préciser les sections à internationaliser en utilisant {{section à internationaliser}}. BoucherBoucher Tacuinum sanitatis Casanatensis (XIVe siècle) (fr) Il macellaio è, dall'origine, l'addetto all'abbattimento, scuoiatura, disossatura e sezionamento degli animali, mammiferi o avicoli, a uso alimentare e alla preparazione delle carni per il consumo. Per estensione macellaio è anche il commerciante che, ormai spesso, prepara e vende le carni mentre la vera e propria macellazione viene eseguita in stabilimenti pubblici (o privati) a ciò abilitati, per motivi d'igiene, di maggior controllo e di economicità. Un sinonimo di macellaio è beccaio, parola in uso nell'italiano medievale, derivata da "becco", nome alternativo del caprone. (it) Een slager of beenhouwer (Belgisch-Nederlands) is een persoon die beroepsmatig stukken vlees snijdt en voorbereidt voor verkoop of gebruik. Slagers werken in slagerijen, toeleverende bedrijven of supermarkten. Behalve bij zogenaamde zelfslachtende slagers worden karkasdelen vanuit slachterijen aangeleverd. Ook het versnijden en uitbenen kan door gespecialiseerde bedrijven worden gedaan. (nl) Мясни́к — профессия, представитель которой занимается забоем животных, снятием их шкур, разделкой туш, продажей их мяса или совершает любые комбинации этих задач. Он может подготавливать стандартные куски мяса, птицы, рыбы, моллюсков и ракообразных на продажу в учреждениях розничной или оптовой торговли и питания. Мясники могут работать в универмагах, продуктовых магазинах, мясных и рыбных рынках или по найму частным образом. (ru) |
| rdfs:label | Butcher (en) جزارة (ar) Carnisser (ca) Řezník (cs) Fleischer (de) Buĉisto (eo) Carnicero (es) Búistéir (ga) Tukang daging (in) Boucher (métier) (fr) Macellaio (it) 정육사 (ko) Slager (beroep) (nl) Rzeźnik (pl) Açougueiro (pt) Мясник (ru) М'ясник (uk) 屠户 (zh) |
| rdfs:seeAlso | dbr:Cut_of_beef |
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| skos:narrower | http://api.nytimes.com/svc/semantic/v2/concept/name/nytd_des/Meat%20Packers%20and%20Butchers |
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| foaf:depiction | wiki-commons:Special:FilePath/Pork_packing_in_Cincinnati_1873.jpg wiki-commons:Special:FilePath/11-alimenti,carni_ovi...cuino_Sanitatis,_Casanatense_4182.jpg wiki-commons:Special:FilePath/Boucherie_du_Bac,_Paris_10_April_2013.jpg wiki-commons:Special:FilePath/Carniceras_2.jpg wiki-commons:Special:FilePath/Leg-changing-system-1.jpg wiki-commons:Special:FilePath/Syrian_butcher_in_Aleppo1.jpg |
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