Schlachtet ein Metzger Tiere?
Oder gibt es für das Schlachten extra den Beruf Schlachter? Und was ist der Unterschied zwischen einem Schlachter, Metzger und Fleischer?
(4 votes)
Loading...
(4 votes)Loading...
(4 votes)Loading...Similar Posts
My cockatiel is too fat?
Bybariso64
I have two cockatiels and two budgies. One of the cockatiels is too fat. He just sits on top of the cage and does nothing. What can I do to help him lose weight and fly around a bit more? Otherwise, he's fine, and I don't give him any overly fatty seeds.
Can you thicken chicken fricassee with egg?
I know it's morbid. But my fricassee is too runny because I added too much water. I've cracked an egg into it. Is that okay?
Typisch deutsche Süßigkeiten?
Hallo, ich bin im Sommer bei meiner Familie in den USA und möchte ihnen ein paar Süßigkeiten mitbringen. Sie waren zwar schonmal in Deutschland, haben aber sicher nicht geschaut, welche typischen Süßigkeiten es gibt. Habe jetzt mal Hanuta, Esspapier, Toblerone, Saure Apfelringe, Choco Crossies, Toffifee und Russisch Brot. Ich kann mir gut vorstellen, dass es…
What does Starbucks Iced Matcha Tea Latte taste like?
Only for those who have already drunk it! Can you describe your taste? How would you rate it? On a scale of 1-7?
some do this themselves –
that depends entirely on the local conditions/equipment in the butcher shop – more and more requirements and regulations have made this impossible for some butchers – the EU made it (un)possible, hurrah!
they then let the animals take them to a slaughterhouse (or buy them there) and, if necessary, disassemble them there after slaughter (e.g. in half) – after that they are transported to the butcher’s shop
—————–
I buy my meat / sausage with a butcher who is also a farmer (to produce animal feed), who holds animals themselves and also slaughters and processes them further
This avoids transport, the animals are not stressed, this and the far better attitude guarantee a much better quality of the products, which is clearly noticeable when enjoying them.
there is no mass animal keeping – the price is slightly higher, but I find that OK
—————–
in our current cost development – probably sometimes also associated with unjustified price increases, etc. A. in the energy sector (electricity, gas, petrol, diesel) – it is unfortunately increasingly possible to supply less and less fellow citizens with the above sources of supply – further “commissions for CO2” and what are not going to change – it looks as if this situation was politically desired – for whatever reason.
Thanks for the star
I think it seems good to Bauer to keep the animals and that he also slaughters them himself, so he really saves them stress.
Great answer
Schlachter, Metzger, Fleischer → This is all originally the profession itself. These are only regionally different names.
In principle, the slaughter of animals is also part of the profession, even if it no longer all do (the corresponding shops then buy the slaughtered animals).
That is why we can choose today whether we want to learn the actual battles within the framework of the profession.
Anyone who does not slaughter themselves usually learns meat retailers and not butchers.
This is then another vocational training. This is the subjectSellers (as you already write). It has a different focus.
I don’t like to judge what a third person usually learns. In my understanding, it was not about what makes anyone, but about the fact that the three above-mentioned professions are all the same.
In the true sense… 😉
Exactly. Everything else is sausage! ;-D
Yeah, I thought so.
But today it is possible to make the actual slaughter (kill the animals to express it placatively) outside during training and then “only” learn the rest afterwards.
I don’t understand. In my opinion, the first step is to do so.
Sorry, I actually thought a butcher had to have battle skills. It’s obviously not like that anymore.
Basically yes. But today it’s rather rare that a butcher still has its own slaughterhouse.
There are different regional names for the same profession.
https://beabutcher.de/fleischer-metzger slaughterer/
Alex
Butchers and slaughterers are only regionally different names. The butcher also slaughters, but he does not do so today, because due to the extreme administrative conditions, this is almost impossible in a (small) butcher.
The butcher gets the animals already slaughtered, and only decomposes them into the individual parts
All slaughterers are meats, but not all meats are slaughterers
The central association of all craftsmen, butchers is theGerman Fleischer-Verband (DFV). As a result, the official legal profession is Fleischer*in. During theEducationthe trainees can decide whether they want to learn how to slaughter. It’s not a must. The number of specialist establishments slaughtering is reduced by year. In the past, however, it was a gang that Fleischer also did this work. Therefore, the name of Schlachter*in – from today’s perspective, is a notion that can no longer be used on a flat-rate basis.
Fleischer*in and Metzger*in, on the other hand, still call the same activity. Fleischer*in refers in the word origin to the processed raw material meat. But Metzger*in is probably going back to the Latin wordmattea(Greek mattýa), which means as much as delicious meat.
https://beabutcher.de/fleischer-metzger slaughterer/
No, he’s breaking up.
The slaughterer slaughters.
The butcher cuts it.
In the past, today the meat usually comes from the slaughterhouse.
And I think