Butcher

The butcher (common in Central and East Germany ), also Metzger ( South and West Germany, North Rhine -Westphalia, Switzerland, Western Austria ), butcher or butcher (Northern Germany ), Fleischhauer ( Austria ) and Fleischhacker ( Eastern Austria ), is one of the older crafts. Fleischer deal with slaughter and with the production of meat and meat products, they work in slaughterhouses and in butcher shops.

  • 5.1 Germany
  • 5.2 Switzerland

History

The first evidence of these activities may be found among the Gauls, the sausage manufactured.

In northern Germany were in the Middle Ages organized into guilds or guilds butcher, the meat processed and sold, referred to as Knochenhauer. In many cities, such as Bremen or Hannover, there is the street name Knochenhauer alley and Knochenhauerstraße, Hildesheim, this Knochenhaueramtshaus. The authorities responsible for the slaughter of craftsmen were called Küter (see Küterstraße in Kiel, Kütertor in Kiel, Lübeck, Stralsund, Rostock ) because they received as wages viscera ( mnd.küt ) and head of the animals.

The job description of the butcher has evolved significantly in recent years. Instead of slaughtering today the processing of meat came. Through this transformation of the profession and the associated concentration on a few battle sites are still up in the 1970s, conventional processing of warm, freshly slaughtered meat for the production of cooked sausage is almost no longer possible. This close interaction between slaughter and processing is necessary because the meat boned within twelve hours must be selected and processed.

Regional distribution of the terms

The term Fleischer in 1966 can not displace the sole name of the craft in Germany, but he has the spacious well-established names butcher, butcher and Fleischhacker. Especially in the south-west and south of Germany and in Switzerland Metzger has remained the dominant term. In East Germany, the profession is called a butcher, in some areas as a butcher. In the north of the German -speaking area of the butcher is (sometimes butcher ) referred to as butcher; in Austria provide Fleischhauer and Fleischhacker the most common variants. The historical variants Knochenhauer or South German Metzler, however, are almost extinct.

Personal equipment of the butcher

  • White rubber boots
  • Long, waterproof apron ( butcher apron)
  • Butcher smocks ( Fleischer jacket)
  • White hat, boat, cap, in slaughterhouses and Helmet
  • Cutter sheath, knife pocket
  • Butcher knife
  • Sticking knife
  • Knife skins
  • Sharpener
  • Chain mail and glove

While working at slaughter the butcher wears his knife always handy and safely housed in the cutter sheath strapped to your belt with him. Also the sharpening steel is hooked to your belt and always ready to hand.

Guild charging, Maerkisches Museum Berlin

Guild sign on an old crate

Guild emblem

Guild emblem

Training

Germany

The training to / from the butcher / in takes 3 years.

Required qualifications

  • Decompose
  • Manufacture of boiled and raw sausage
  • Etc.

Optional training has to choose two, of which at least one of the numbers 1 to 3

Austria

The training to / for meat processors / in takes 3 years.

Switzerland

The training to / for meat specialist / clerk EFZ lasts 3 years.

The focal points are offered meat production, meat processing Commercial, Industrial meat processing and meat processing.

Training opportunities

Germany

  • Specialization Fleischzerleger / in
  • Poultry meat / in
  • Upgrading training Butcher / in
  • Technician / in - Food Technology ( meat industry )

Switzerland

  • Specialization Smokehouse, salting, sausage production, purchasing, sales, Traiteurgeschäft, party service
  • Professional examination (BP ) Metzger / in with Federal. Fachausweis
  • Food Technologist / Dealer Login with Federal. Fachausweis
  • Higher technical examination (HFP ) Butcher / in
  • Diploma in food technologist / login
  • Higher College Dipl.-Techniker/in HF, Department of Food Technology
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