Butchers example sentences

"Butchers" Example Sentences

1. The butchers cut and prepare meat for customers in their shop.
2. The livestock slaughtered and processed at the abattoir were handled by skilled butchers.
3. The meat butcher arranged cuts of beef, chicken and pork in the display case.
4. The master butcher sharpened his knives before beginning work on the day's orders.
5. The young apprentice butchers learned to break down whole carcasses from expert teachers.
6. The supermarket butchers served customers choosing cuts of meat for their dinner.
7. The female butcher handled cuts of lamb with skill and precision.
8. The duo of father and son butchers ran their family shop together for decades.
9. The migrant butcher took pride in providing affordable quality meat to his new community.
10. The experienced head butcher instructed the team of trainees on the best techniques.
11. The health inspectors examined the butchers' premises for good hygiene practices.
12. The dishwasher at the butcher shop hated cleaning the blood and gristle from work surfaces.
13. Local butchers support the agricultural industry by purchasing livestock from nearby farms.
14. The competition between rival butchers ensured the best quality meat at competitive prices.
15. The halal butchers prepared meat according to Islamic religious guidelines.
16. The journeyman butchers worked to gain the skills needed to one day open their own shops.
17. The grocery butchers faced shortages as panic buying during the pandemic cleared shelves.
18. The specialty butchers sourced rare breeds and specific cuts requested by knowledgeable customers.
19. Protesters demonstrating against factory farming targeted large supermarket butcher chains.
20. The experienced butcher mentored young apprentices on the nuances of different meat types.
21. The celebrity butcher wrote cookbooks on preparing flavoursome home-cooked meals.
22. The many small butchers dotting high streets declined as supermarkets gained popularity.
23. The rural butchers took regular orders for half or whole animals from farming communities.
24. The home cook thanked the knowledgeable butcher for advice on cooking tough cuts of meat.
25. The online reviewer criticized the butcher shop's higher prices despite selling less variety.
26. The adventurous customer requested an unusual piece of offal from the patient butcher.
27. The butchers' union negotiated improved working conditions and rights for its members.
28. Animal rights activists accused smalltown butchers of cruelty to livestock.
29. The celebrity butcher demonstrated butcher skills in television cooking shows.
30. Beleaguered butchers struggled as the popularity of vegetarian and vegan diets increased.
31. The keen home cook learned basic butcher skills to prepare meat cuts himself.
32. Angry activists targeted the gleaming headquarters of a global supermarket butcher chain.
33. The top butcher at the specialist meat company trained and mentored junior colleagues.
34. The butcher's family lived above the busy shop floor, hearing customers from their home.
35. Professional butchers condemned factory-farmed meats as lacking in flavour and texture.
36. The experienced butcher passed down hard-won skills and knowledge to apprentices.
37. The gourmet butcher sourced prime cuts and speciality meats for high-end restaurants.
38. The ethical butcher strove to provide humanely raised meat to customers.
39. The competitive butchers worked to outdo each other with the freshest, finest meat cuts.
40. The seasonal butcher faced fluctuating demand as summer barbecues gave way to winter stews.
41. Technical innovations like band saws and slicers eased the physical demands on modern butchers.
42. Factory workers making prepared meats replaced some of the jobs of skilled trade butchers.
43. The master butcher brought an artistic eye to the precise cutting and preparation of cuts.
44. Butcher shops were once a center of community and social interaction in small towns.
45. The start-up butcher aimed to provide affordable, high quality cuts directly to consumers.
46. The disappointing roast taught inexperienced cooks to trust the advice of experienced butchers.
47. The celebrity chef praised small butcher shops for unique cuts and personalised service.
48. Annoyed customers argued with the indifferent young butcher over poor cuts of meat.
49. The town celebrated its longstanding reputation for skilled tradesmen including master butchers.
50. The online meat delivery service threatened to disrupt the traditional butcher business model.
51. The ethical butcher sourced meat from small farms prioritizing animal welfare.
52. The vegan blocked activists protesting outside the small town's only butcher shop.
53. The foodie praised the gourmet butcher's selection of specialty meats and artisanal charcuterie.
54. The independent butcher fought to defend the viability of traditional corner shops.
55. The celebrity butcher starred in cooking shows demonstrating recipes perfect for leftovers.
56. The industrial butcher faced burnout from the repetitive, difficult nature of the job.
57. The traveling chef studied butchery techniques from expert artisans around the world.
58. The well-reviewed upstart butcher threatened the market dominance of rival shops.
59. The famous butcher on television raised the profile and prestige of the trade nationally.
60. The fledgling butcher's apprentice practiced cutting techniques on unwanted scraps of meat.

Common Phases

1. The butchers cut up meat and prepare it for customers.
2. The meat counter at the grocery store was staffed by three knowledgeable butchers.
3. The butchers worked quickly and efficiently to fill orders.
4. The old-fashioned butcher shop offered customers fresh cuts of meat expertly prepared by the experienced butchers.
5. The butchers cleaned up any meat scraps and remains to leave their workspace spotless.
6. The aprons and cleavers of the butchers were stained with blood.
7. The village had only two butchers who killed and prepared livestock for the townspeople.
8. The butchers yelled over the din of saws and smelled of raw meat.
9. The small cuts of beef were quickly wrapped by the butchers upon request.
10. The butchers fashioned rib eyes, New York strips, and sirloin tips from the sides of beef.
11. The butchers worked tirelessly to fill all the orders before the shop closed.
12. Only the highest quality cuts of meat were sold by the fastidious butchers.
13. The butchers toiled away in the heat and humidity of the shop.
14. The newly opened butcher shop was staffed by professionals who guaranteed customer satisfaction.
15. The apron-clad butchers stood behind the meat counter waiting to assist customers.
16. The butchers prepared specially requested cuts for their loyal clients.
17. The butchers skillfully carved roasts and chops from whole cuts of meat.
18. The shop's old-fashioned butchers remained the hallmark of superior service and quality.
19. The noisy grinders and saws filled the air as the butchers went about their work.
20. The vintage butcher shop catered to clients who appreciated the skills of their talented butchers.
21. Wealthy clients sought out the specialty meats sold by the elite butchers.
22. The butchers dressed chickens and ducks according to customers' needs.
23. The meat grinders roared as the butchers created customized blends.
24. As deer season arrived, the butchers stocked up on extra knifes and sharpening stones.
25. The butchers' long workdays were rewarded by a modest profit at the end of the week.
26. The butcher shop hired neighborhood boys to help the butchers carry heavy sides of beef.
27. The butchers ensured all cuts were labelled with the correct information for customers.
28. The loyal patrons of the butcher shop benefited from the expert skills of the veteran butchers.
29. The specialty butcher shop sourced exotic meats prepared skillfully by their master butchers.
30. The butchers loaded handcarts with blocks of ice to keep their cases stocked with fresh meat.
31. Children avoided looking in the windows of butcher shops to escape the frightening images of the bloody butchers at work.
32. The pristine butcher shop maintained their reputation through the talented hands of their butchers.
33. The handmade sausages and pates crafted by the butchers were sold alongside the finest roasts and steaks.
34. The smell of raw meat and boned fowl filled the air as the butchers carried out their daily preparations.
35. The skilled butchers broke down whole animals to create specialty cuts for the restaurant trade.
36. The tasks for the butchers began before dawn and continued long after sunset.
37. The aprons and boots of the butchers needed to be boiled clean after their grueling workdays.
38. The butcher shop ensured freshly butchered meat for sale by employing full-time resident butchers.
39. The butchers kept their tools sharp and ordered replacement blades when needed.
40. The butchers' expert hands quickly created a variety of cuts from prized cuts of meat.
41. The butcher shop hired only skilled professionals to ensure quality service from their butchers.
42. The butchers talked with customers to determine their meat preferences and needs.
43. The quality and prices of the butcher shop's meats depended on the skill and professionalism of their resident butchers.
44. The butchers at the indoor market filled special orders alongside assisting casual shoppers.
45. The butchers worked as a team effortlessly filling customer orders at the busy butcher shop.
46. The retired butchers reminisced about the old days when carnivores roamed freely and meat was cheap.
47. The butchers' diligence and expertise ensured that the shop's reputation remained pristine.
48. The butcher shop customers questioned the experienced butchers about the freshness and quality of the cuts for sale.
49. The butchers demonstrated their knife skills so customers could see their mastery of the craft.
50. The butcher shop butchers demanded the highest quality livestock for slaughter and butchering.
51. The locals called in special requests to the butcher shop speaking directly with the principal butchers.
52. The specialty butcher shop gained a loyal following through the skilled hands of their master butchers.
53. The butcher shop butchers delivered fresh cuts to loyal customers twice weekly.
54. Apprentices learned the trade under the watchful eyes of the master butcher and his resident butchers.
55. The traditional butcher shop customers relied on the butchers for expert help and advice regarding fresh cuts.
56. The butcher shop butchers shared space with a fishmonger to provide one-stop shopping for patrons.
57. The patrons of the specialty butcher shop revered the talents of the highly trained journeymen butchers.
58. The butcher shop butchers sourced locally raised livestock to provide the freshest cuts for customers.
59. The butcher shop used only the skills of their master butchers to guarantee superior quality.
60. The butchers stocked their cases with a variety of meats and specialty cuts according to customer demands.