Butchery Glossary
30 terms defined by a master butcher — from knife types to cutting techniques.
Knife Types
Boning Knife
A narrow, flexible knife designed for removing meat from bones and precision work around joints.
Breaking Knife
A heavy, sturdy knife with a broad blade used for separating large cuts of meat and primal divisions.
Cimeter
A curved Middle Eastern knife with a long, slightly curved blade, used for both kitchen and ceremonial purposes.
Cleaver
A heavy, rectangular knife with a thick blade used for chopping through bones and heavy-duty cutting.
Cutting Techniques
Butterfly Cut
A technique where meat is sliced horizontally through the center, creating a flat, butterfly-like shape.
Cross-Cut
Cutting perpendicular to the long axis of a bone or muscle, commonly used for ribs and chops.
Frenching
The process of cleaning and shaping bones to expose them for presentation, commonly done on lamb racks and beef ribs.
Portioning
The process of cutting meat into specific, consistent sizes and weights for serving or cooking.
Seam Cutting
The technique of following natural muscle separations to extract individual muscles while preserving their integrity.
Silverskin Removal
The process of removing the tough, silvery membrane from meat surfaces that doesn't break down during cooking.
Spatchcock
A method of preparing poultry by removing the backbone and flattening the bird for even cooking.
Trussing
The technique of tying meat with string to maintain shape during cooking and ensure even heat distribution.
Butchery Terms
Cold Chain
The uninterrupted series of refrigerated production, storage, and distribution activities that maintain consistent temperature control.
Fabrication
The process of breaking down primal cuts into sub-primal and retail cuts.
HACCP
Hazard Analysis Critical Control Points - a systematic preventive approach to food safety.
Primales
The primary large sections into which an animal carcass is divided during initial butchery.
Sub-Primal
A secondary division of meat from primal cuts, often sold to restaurants or further processed into retail cuts.
Tempering
A heat treatment process that adjusts the hardness and toughness of steel after hardening.
Trim Loss
The portion of meat lost during processing due to removal of fat, bone, and unusable tissue.
Yield
The amount of usable meat obtained from a carcass or cut after processing and waste removal.
Equipment
Butcher's Steel
A smooth or ridged rod used to maintain knife edge alignment between sharpenings.
Chainmail Glove
A protective glove made of interlinked metal rings worn to protect the hand from knife cuts.
Cutting Board
A surface used for cutting, slicing, and preparing food items safely.
Honing Rod
A cylindrical rod used to maintain and align knife edges between sharpenings.
Meat Hook
A curved hook used to suspend meat for aging, cutting, or display purposes.
Whetstone
A rectangular block of abrasive material used for sharpening and refining knife edges.
Preparation Methods
Traditions & Culture
Asado
A traditional Argentine and Uruguayan method of grilling meat, typically over wood or charcoal.
Carnicería
A traditional butcher shop in Spanish-speaking countries, specializing in the sale and preparation of meat.
Chuleton
A large, thick-cut ribeye steak, typically grilled and seasoned simply with salt.
Media Luna
A traditional Argentine pastry, crescent-shaped and buttery, often served with coffee.