From chops for family dinner to burgers for grilling outdoors, many people visit butcher shops for high-quality cuts of meat. The businesses have a rich history that spans all corners of the world since methods were faster and more hygienic than techniques used by the general public. While visiting the local butchers’ market or entertaining at home, impress with the following facts about the stores. 

A Timeline of the History of Butcher Shops

Earliest Mentions of the Businesses Are From Ancient Times

One of the earliest written acknowledgements of butchery as a profession comes from the biblical era. According to passage 22:4 written in the Book of Matthew in 85 C.E., Jesus mentions ox and cattle had been butchered for a wedding banquet. From 98-180 A.D., it wasn’t uncommon for information about artisans and working-class life to be depicted in funerary and sarcophagi panels. One relief dating from the era shows a butcher at work in his shop, with slabs of meat hanging on hooks in the background.  

An Organized Industry Was Created in the 11th Century

As stated in the Domesday Book, a survey of late-11th century England requested by William the Conqueror and compiled in 1085 and 1086, artisans were known to gather together to sell goods as groups from central locations. The Shambles, a street in York, was known for its numerous butcher stalls during that time. According to the Freemen’s Rolls of 1272, a butchers’ guild developed in the area in the 12th century. The members helped regulate many aspects regarding the cleaning, measurement, sale, and distribution of butchered meat. 

Meat Retailers First Appeared in America in the 17th Century 

When people began settling in the New World in the 17th century, colonists needed a process to keep meat from spoiling in the warm climate.  Professionals and private residents would salt and cure the protein to keep it safe for consumption. Wartime during the 19th century also saw a boom in the business when salting was used to preserve meat for troops.   

Shops Became Staples in the U.S. in the 20th Century 

During the 1920s through the 1980s, the National Livestock and Meat Board published recipe books on how to prepare the meat. In 1927, the Federal government started grading the products. Beginning in the 1930s, supermarkets were introduced to many communities, offering pre-packaged meats and contending with independent shops. However, the local artisans have seen a boost in popularity in the 21st century. With a return to farm-to-table fare, consumers are opting for high-quality goods the artisans provide.

If reading about the history of butcher shops has you craving steaks, sausages, ribs, and more flavorful proteins, visit Butcher & Bird in Honolulu, HI. The establishment has developed a steady following on Oahu as residents frequent the location for fresh, often locally sourced meat, charcuterie goods, and savory sandwiches. To learn more about the mouthwatering selection, call (808) 762-8095. The staff will answer inventory questions and share tips on how to order. Visit the retailer online to see what’s on the menu as well as their Facebook and Instagram for ideas on what to serve at home.