History of Guernsey Butchers

Meat Trade in the Channel Islands

Guernsey Butchers and the 19th Century Meat Trade by Stephen Foote
A two-part article originally published in the Autumn 2001 & Summer 2002 editions of the Review of the Guernsey Society - the more in-depth story of the development of the meat trade in Guernsey during the 19th century, and the butchers and their families who played a part.

The Marketplace
The New Meat Market, designed by John Wilson, in St Peter Port opened for business in 1822, and served the island for nearly two centuries. It was redeveloped into a shopping centre in the early 21st Century, opening in 2006.

Channel Islands Cattle

World Guernsey Cattle Federation - official home page of the federation. Includes History of the Guernsey Breed - the story of the development of the Guernsey breed of cattle.


History of Jerseys Worldwide - a comprehensive site on Channel Islands cattle researched by Jersey Breeder Hans Nørgaard, Denmark.

The Alderney Cow - an article from the Alderney Society web site.

Meat Trade in the United Kingdom

Worshipful Company of Butchers - home page of the London City Livery company. Web site gives details of the history of the company, as well as current facilities and activities.

The History of Meat Trading by Derek Rixson
Comprehensive history of the meat trade from earliest times through to the present day.

Beef and Liberty by Ben Rogers

A fascinating & entertaining study of the relationship between the eating of beef and the English national pride - particularly with reference to the nation's relationship with its French neighbours. Cultural & social history which spans from 18th century to the present day.

Meat Trade in France

Les Chevillards de la Villette par Pierre Haddad - The story of the wholesale butchers of La Villette in Paris, based on the doctoral thesis of Pierre Haddad (in French), who comes from a line of wholesale butchers, one-time employee of the Parisian wholesale butchers trade union, and past Secretary General of the National Federation of Industry and wholesale Commerce (FNIC). Although this thesis has been published as a book, the entire contents of the book are available on this web site in Adobe Acrobat format.

Meat Matters: Butchers, Politics, and Market Culture in Eighteenth-Century Paris by Sydney Watts
Traces the history of meat trading in eighteenth century Paris.

International Meat Trade

Taste, Trade and Technology: The Development of the International Meat Industry Since 1840 by Richard Perren
A comprehensive history of the International Meat Trade by Professor of Economic History at Aberdeen University. Richard Perren has written extentively on the history of the meat trade, and this book represents a summary of his research.