n
A public slaughterhouse for cattle, sheep, etc.
n
A slaughterhouse for processing beef cattle.
n
(US) The work of a slaughterhouse when dealing with beef carcasses
v
To prepare (meat, etc) by removing the bone or bones from.
n
(UK) A person fulfilling a similar function at the Smithfield Meat Market in London.
n
(UK, slang, historical) One who burkes; one who murders in order to sell the body to an anatomist, surgeon, etc.
n
A person who prepares and sells meat (and sometimes also slaughters the animals).
n
A man or boy who works for a butcher shop; a butcher's boy.
n
A shop in which meat is sold.
n
(idiomatic, military) death toll
n
(Cockney rhyming slang, singular only) Synonym of butcher's
n
(UK, slang, obsolete) A white hat with a black mourning hatband.
n
The condition or trade of a butcher.
n
The quality of being butcherly.
adv
(obsolete) Like a butcher; cruelly, brutally.
n
A butcher's shop; a store that sells meat.
n
(rare) An abattoir, a slaughterhouse.
n
(archaic) The trade of a butcher.
v
(obsolete, transitive) To cut into slices and pickle.
n
An animal yielding inferior meat best suited to canning.
v
(transitive) To castrate (a cockerel) in order to fatten it for table use.
n
The weight of an animal after slaughter and removal of most internal organs, head, and skin.
n
A French or French-style butcher, one specializing in charcuterie.
n
(rare, obsolete or historical) A butcher who specifically processes cheek meat.
v
To remove guts and/or scales of a butchered animal.
v
To jointly purchase all or part of a butchered cow with one or more additional parties and split the meat.
n
One who kills animals to keep their numbers down.
n
A form filled in by a customer directing the butcher as to how to break down an animal into different cuts of meat.
n
An animal yielding inferior meat, with little or no external fat and marbling.
n
A murderer who slits the throats of victims.
n
Alternative form of darkcutter [A carcass of beef that has been subjected to undue stress before slaughter, resulting in dark-coloured meat that may not be perceived as fresh by consumers.]
n
A carcass of beef that has been subjected to undue stress before slaughter, resulting in dark-coloured meat that may not be perceived as fresh by consumers.
adj
Of beef: having the properties of a darkcutter, i.e. dark-coloured meat that may not be perceived as fresh by consumers.
n
A slaughterhouse production line, where carcasses are strung up, and butchers successively process the same cuts progressively at each succeeding station, as the carcasses are pushed down the line.
n
(cooking) The stuffing of the remains of one animal into another animal.
v
(transitive, cooking) To cut up an animal as preparation for cooking, particularly used in reference to fowl.
n
(cooking) The act of cutting up an animal carcass as preparation for cooking; butchery.
adj
(chiefly Britain) Very fit; in good shape.
v
(transitive) To prepare food by cutting it into strips.
n
One who works in a slaughterhouse cutting out the internal organs.
n
(countable) An executioner responsible for hanging criminals.
n
(obsolete) Alternative form of killcalf [(obsolete) A butcher.]
n
(US) that part of a slaughterhouse where the animals are killed and initial processing is carried out.
n
The shambles; a place of slaughter.
n
A person whose job is to break the legs of poultry in a food processing facility.
n
(obsolete) A killer of men; a manslayer; executioner.
n
(Philippines) A slaughterhouse or abattoir.
n
(chiefly US) A place where animals are slaughtered, for their hides, meat, tallow, etc, particularly in a Latin American context; a slaughterhouse.
n
(informal) A process that is likely to be injurious in a non-physical way.
n
A butcher; one who prepares or sells meat.
n
A person involved in the meatpacking industry, including slaughtering and meat processing
n
(US) The slaughter and further processing of animals for meat.
n
(Australia, New Zealand) A slaughterhouse or meat processing plant.
v
(transitive) To do a better job than, in carving up an animal into cuts of meat.
n
A factory-like facility for the butchering of meat animals, processing the meat into smaller cuts.
n
A person certified under Jewish law to slaughter cattle and poultry
n
A slaughterhouse worker whose primary job is attaching a cloth or canvas cover to a beef carcass.
v
(transitive) To butcher animals, generally for food.
n
The area of a slaughterhouse where the animals are killed.
n
A place where animals are slaughtered.
n
(agriculture) A line of animals progressing through a slaughterhouse.
n
A man employed to slaughter animals in a slaughterhouse.
n
(nonstandard, rare) A slaughterman or slaughterwoman; a slaughterhouse worker of any gender.
n
A woman employed to slaughter animals in a slaughterhouse.
v
Obsolete spelling of slaughter [(transitive) To butcher animals, generally for food.]
n
(historical) One who kills and dresses for sale the carcasses of diseased animals.
n
(obsolete) A feeder; a great eater; a gormandizer.
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