Butchery Collection (page 3)

Slaughtering Beef 1895
Slaughtering cattle at Armour & Co. in Chicago, USA. Date: 1895

A bell founder, 16th century Germany
The interior of a 16th century German bell foundry

Kosher Slaughter 1858
A kosher slaughter in progress. Date: 1858

Extraordinary array of game and fish with local butcher
A butcher proudly displaying his game and fish ready for Christmas. This photograph was taken in, Malmesbury, Wiltshire. England. Date: circa 1925

Iranian Butchers
Meat salesmen in Iran. Date: 1930s

The Hottentots adore a certain insect, illustration from The Present State of
XJF437965 The Hottentots adore a certain insect, illustration from The Present State of the Cape of Good-Hope by Peter Kolb, published 1731 (engraving) by English School

Album of the Siege of Paris, Maison Debos, boulevard Haussmann (pen & brown ink wash
XIR414940 Album of the Siege of Paris, Maison Debos, boulevard Haussmann (pen & brown ink wash & pencil on paper) by Dore, Gustave (1832-83); 16.9x23.1 cm; Musee de la Ville de Paris

Machines to prepare meat, around 1890, 19th century, liszt gourmet archive, machine to fill the sausage, machine to cut the meat, food, butcher, grinder, equipment, kitchen, mincing, minced

At the butchers, butcher, slaughter, slaughter animals, meat, cuts of meat, butcher shop, butchers shop, shop, butchery, slauthermen, sausage, sausage making, meat cutter, charcuterie

Tax butchery Paris. Division by categories of beef. France. Engraving

Winter (The Butcher) c. 1580 (oil on canvas)
XAM65688 Winter (The Butcher) c.1580 (oil on canvas) by Bassano, Francesco (Francesco da Ponte) (1549-92); 111x73 cm; Kunsthistorisches Museum, Vienna, Austria; Italian, out of copyright

Drawing of a bullock marked to show eighteen different cuts of meat (litho)
KW271361 Drawing of a bullock marked to show eighteen different cuts of meat (litho) by English School, (19th century); Private Collection; Ken Welsh; English, out of copyright

The Butcher (oil on canvas)
XIR128456 The Butcher (oil on canvas) by Bonvin, Francois (1817-87); 61.4x50 cm; Musee des Beaux-Arts, Reims, France; French, out of copyright

Canterbury, Uk, 1883: the Dark Entry, Beckets Crown, Butchery Lane

Vietnam - Chinese Butcher
Vietnam - A Chinese Butcher Date: circa 1910s

World War I 1914-1918. Food for the troops: A French butchery near the front. Front cover of Le Pays de France, Paris, 7 January 1915

Shell Mound People or Kitchen-Middeners. Late Mesolithic-early Neolithic 4, 000-2, 000 BC. North and South Europe, Iberia, North Africa, North & South America similar patterns found

Machines To Prepare Meat, Around 1890, 19th Century, Liszt Gourmet Archive, Machine To Fill The SaUSAge, Machine To Cut The Meat, Food, Butcher, Grinder, Equipment, Kitchen, Mincing, Minced

The Bakery, The Butchers, The Shoemaker, 19th Century Lithograph, Bread, Oven, Fire, Baker, Bake, Flour, Baked, Boots, Leather, Craft, Shoe, Hammer, Tool, Handcraft, Handwork, Craftsman, Soles

Tax butchery Paris. Division by categories of beef. France. Engraving

France, charcuterie or butchers, selection of ham saucissons in display baskets
France, charcuterie or butcher s, selection of ham saucissons in display baskets

France, Jambon d Avergne, hanging haunches of ham, low angle view

France, Saucissons d Arles, sausages for sale on display

Homo habilis hunting, artwork C013 / 9577
Homo habilis hunting. Artwork of Homo habilis early humans using tools to butcher their prey. H. habilis is thought to have lived approximately 2 to 1.6 million years ago in East Africa

Chicago Stock Yards
Union stock yards, Chicago, handle 14+ million cattle, hogs, sheep and horses in 1914. Upton Sinclairs The Jungle describes the dreadful conditions. Date: 1916

Butcher prepares meat
A 15th century butcher prepares cuts of meat, including ribs and hooves. Date: 15th century

Beef cuts, 1857
Town and country methods of cutting up an ox. The head and hooves ar shown, as well as the carcass. Date: 1857

Thessaloniki - Greece - Mobile Butcher Date: circa 1910s

Traditional village butcher outside shop, Sandridgebury, Hertfordshire, England, april

Butchers with pig head for sale in indoor market, Siem Riep, Cambodia

Customers queueing outside traditional butcher's shop, Ludlow, Shropshire, England, september

1560 Gesner Magnus medieval whaling
Woodcut with old colouring. Gesner " Icones Animalium" publ. Christof Froschover, Zurich, 1560. Gesner appears to derive this image partly from Olaus Magnus " Historia de Gentibus

Turkish Butcher skinning a sheep
A Turkish butcher skinning a sheep in Constantinople

Macedonian Butcher at work
A Macedonian butcher cuts up a sheep

Manchester Ship Canal - Butchered carcases awaiting distribu
A warehouse alongside the Manchester Ship Canal with rank upon rank of hanging beef caracasses awaiting transportation by train to London

Chicago Stockyards 2
Sheep arriving at the Chicago stockyards to be converted into legs of mutton and lamb chops

Chicago Stockyards 13
Any bits left over are chopped into pieces by the mighty machines of the Chicago stockyards, for use in sausages, corned beef, Spam and so forth

Chicago Stockyards 12
Carcases of meat hang from hooks in the huge refrigerated rooms of the Chicago Stockyards

Chicago Stockyards 10
At the Chicago stockyards, three or four strokes of the butchers knife suffice to cut a sheep into pieces

Chicago Stockyards 5

Chicago Stockyards 4
Bird s-eye view of the Chicago stockyards, where 25, 000 people are employed to butcher the animals

Chicago Stockyards 15
Every year, between 3 and 4 million cows enter the Chicago stockyards, ending up as carcases in refrigerated rooms before being despatched to their destinations

Chicago Stockyards 3
Pigs arriving at the Chicago stockyards to be converted into pork chops and sausages

Chicago Stockyards 14
At the Chicago stockyards, meat is used to make sausages, hamburgers, frankfurters and so on

Chicago Stockyards 6
At the Chicago stockyards, cattle are driven through a narrow passage where each in turn is fatally stunned by a butcher, their first stage in their final journey

Chicago Stockyards 11
Joints of meat are stacked in huge refrigerated rooms at the Chicago Stockyards

Chicago Stockyards 7
After being fatally stunned, the cattle at the Chicago stockyards are chopped into pieces and all their usable parts separated

Kind-Hearted Butcher
I m a kind-hearted fellow, wouldn t hurt a fly!, claims a butcher who has just slit the throat of a lamb

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Step into the world of butchery, where cuts of beef are transformed into culinary masterpieces. In this captivating journey, we delve into the rich history and timeless artistry of a woman butcher in the 1920s. Through black and white photographs, we witness her skillfully wielding various butchery tools, showcasing her expertise in carving Beef, Veal, Pork, and Mutton Cuts. Transporting us further back in time is an enchanting engraving from 1802 that depicts the intricate process of transforming livestock into delectable cuts. From Pig to Pork - a fascinating glimpse into how every part is utilized with precision and care. As we venture deeper into this realm, our senses are overwhelmed by the sights and sounds emanating from Chicago Stockyards. The bustling atmosphere captures the essence of this thriving industry as Beef Carcases line up one after another. These images serve as a testament to both human ingenuity and nature's bounty. Butchers have been revered throughout history for their indispensable role in providing sustenance to communities. A mesmerizing 14th-century illustration from Tacuinum Sanitatis showcases their craftmanship while Roast ducks tempt passersby at Bowrington Road Market in Wan Chai on Hong Kong Island. Intriguingly diverse yet united by their dedication to their trade, these snapshots remind us that butchery is not merely about cutting meat; it embodies tradition, skillful technique passed down through generations. It represents an art form that marries science with creativity – transforming raw ingredients into mouthwatering delicacies fit for any table. So next time you savor a succulent steak or tender cutlet on your plate, take a moment to appreciate the centuries-old legacy behind it – a tribute to those who have perfected the craft throughout time immemorial.