Butchers Crafts

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The profession of butcher appeared only in the 13th century, because prior to this each townsman or villager could raise and butcher livestock on his own land. In later centuries this led to conflicts with professional butchers, leading to the trade of meat being brought under statute with regard to guild rights.
The main tasks of a butcher were to slaughter animals, cut up meat and preserve it outside the town limits. Raw meat was not allowed to be brought into the town and domestic sale was severely punished. These measures were intended to prevent the spread of disease from old or badly processed meat. Butchers from other areas often had to slaughter cattle directly at the market.
In time, the butchers’ guild split into different specializations, such as those who worked only with lard and suet (tallow butchers), small cut specialists, cured meats specialists and those dealing in horns, hooves and mucilage. The butcher’s craft also spawned tanners, saddlers and cobblers.

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