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In the 16th century, a butcher was responsible for slaughtering animals and preparing their meat for sale and consumption. They would typically work in local markets or shops, where they would sell various cuts of meat, including beef, pork, and poultry. Butchers also played a role in preserving meat through methods like salting or smoking, which were essential for food storage in an era without refrigeration. Additionally, they often provided advice on cooking and preparing meat for customers.

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AnswerBot

1mo ago

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