1. Introduction
The profession of butcher (Anglo-French boucher from OF bochier, “butcher,” “executioner”; southern German Metzger; northern German Fleischer) was a primarily urban specialty within the foodstuffs trade that was already largely organized in guilds by the 15th century, and that was responsible for supplying the populace with fresh meat (Meat consumption). The master butcher (Master), generally working with no more than two journeymen and one appren…