What is the English equivalent of the French term "boucher"?

The term "boucher" in French refers specifically to a butcher, which is a person who prepares and sells meat. Understanding this term's origin and its common use in culinary contexts highlights its relevance to the food industry. In both domestic and professional kitchens, butchers play a crucial role by providing various cuts of meat that can greatly influence the quality and preparation of dishes. In culinary studies, recognizing the roles of different specialists, such as the butcher, demonstrates a comprehensive understanding of food sourcing and preparation.

Other options like a fishmonger, vegetable cook, or chef de partie refer to distinct roles within the culinary field but do not directly translate to "boucher." Each of these roles has its specialized function: a fishmonger deals with fish, a vegetable cook focuses on vegetables, and a chef de partie supervises a specific section of the kitchen. Therefore, choosing "butcher" as the English equivalent aligns directly with the core meaning of the French term.