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  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher11-10-08-2020.jpg
  • Meat industry workers deliver pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher03-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher07-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher09-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher10-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher06-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher05-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher02-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher13-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher14-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher08-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher04-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher01-10-08-2020.jpg
  • A meat industry worker delivers pork carcasses to a local butchers, on 10th August 2020, in Aylsham, Norfolk, England.
    aylsham_butcher12-10-08-2020.jpg
  • A portrait of a local butcher in the Essex seaside town of Frinton-on-Sea. Proud of his produce of fresh joints and carcasses of fresh meat, his business shows a successful and protitable financial concern in this Essex seaside town, largely inhabited by the older generation. We see in the background, hanging pork on hooks and beef joints in the display cabinet with a model of a butcher with his chopping block. A butcher is an ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272. Today, many jurisdictions offer trade certifications for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.
    butcher_portrait-12-06-1992.jpg
  • A group of red uniformed meat market traders manhandling joints of pork from the back of a meat wagon at Macau's main meat market, on the Rua Sul do Mercado de Sao Domingos, just off the Avenida de Almeida Ribeiro, in Central Macau. The men have on hooded red tunics that hide the bloodstains of dead animal carcasses, a very practical choice of colour. One man has half a pig on his shoulders while another holds a leg in his left hand. The animal carcasses look heavy and they are both struggling under their weight. There is much more meat to be offloaded from the truck and the men queue up to take their turn and remove them for sale inside the market building. Besides historical Chinese and Portuguese world-heritage relics, Macau's biggest attraction is its gaming business. Its gambling revenue in 2006 weighed in at a massive £3.6bn - about £100m more than Las Vegas.  Administered by Portugal until 1999, it was the oldest European colony in China, dating back to the 16th century. The administrative power over Macau was transferred to the People's Republic of China (PRC) in 1999, 2 years after Hong Kong's own handover. Macau's name is derived from A-Ma-Gau or Place of A-Ma and this temple dedicated to the seafarers' goddess dates from the early 16th century.
    RB-0185.jpg
  • An employee of Cyprea Marine Foods fillets freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives93-12-11-2007.jpg
  • Stripped of their feathers, plucked ducks await the next stage during a family Foie Gras business in French Alsace. The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She has cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_geese1-13-10-1997.jpg
  • Two employees of Cyprea Marine Foods fillet freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives89-12-11-2007.jpg
  • The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She is about to cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_ducks01.jpg
  • A team of employees of Cyprea Marine Foods fillet freshly-caught yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth, just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives85-12-11-2007.jpg
  • The tail and sharp barbs of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw the rest.
    maldives98-12-11-2007.jpg
  • Standing with a recently-killed deer run-over on a nearby highway, members of a special US Air Force (USAF) survival course (see Corbis image 42-18212808) pose by the gutted carcass of their animal in a forest near their facility at Fairchild AFB, Spokane, Washington State. These tough-looking men host visiting air crew whose flying careers depend on passing this rigorous week of escape and evasion instruction. Should they land in enemy territory for example, they will need all the skills learned here to survive possibly weeks in the wilderness so trapping and preparing fresh meat for human consumption is of paramount importance. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife. They wear camouflage uniforms, face paint to look vicious, threatening and heartless. .
    USAF0206-08_1995.jpg
  • Discarding carcass of yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives116-12-11-2007.jpg
  • A group of red uniformed meat market traders manhandle joints of pork from the back of a meat wagon at Macau's main meat market, on the Rua Sul do Mercado de Sao Domingos, just off the Avenida de Almeida Ribeiro, in Central Macau, 1994.
    RB-0185.jpg
  • The body of a dead fox lying in grass on farmland on 3rd April, 2017, in Hadlow, Kent, England. The animal appeared very healthy with no visible inuries and from its overall condition, it was very recently deceased.
    dead_fox-05-02-04-2017.jpg
  • The body of a dead fox lying in grass on farmland on 3rd April, 2017, in Hadlow, Kent, England. The animal appeared very healthy with no visible inuries and from its overall condition, it was very recently deceased.
    dead_fox-01-02-04-2017.jpg
  • Standing with a bloodied knife and hand is an instructor of a special US Air Force (USAF) survival course (see also Corbis image 42-18212808) who has butchered a deer near their facility at Fairchild AFB, Spokane, Washington State. The man teaches escape and evasion techniques to visiting air crew whose flying careers depend on passing this rigorous week of survival instruction. Should they be downed in hostile territory for example, they will need every skill learned here to survive possibly weeks being hunted in the wilderness so trapping and preparing fresh meat for human consumption is important for survival. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife. .
    usaf_survival001-06-08-1995.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives91-12-11-2007.jpg
  • A young deer lies dead beside a busy highway on a road near Fairchild Air Force Base, Spokane, Washington State. Very recently run-over but seemingly unharmed, this animal has head injuries and died immediately from a collision with a passing vehicle, such as this heavy articulated lorry which blurrs past this location. This is forested area and the deer's natural habitat but too often wildlife in its natural surroundings violently meets the modern human environment and the animal comes of worst. As a result of the death, the roadkill was taken by members of a US Air Force survival course at their nearby facility and so it formed an unscheduled extra lesson in preparing venison for the pot that night (see Corbis image entitled 'US Air Force survival instructors with recent roadkill').
    USAF0106-08_1995.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives88-12-11-2007.jpg
  • Using a bloodied knife and hand, an instructor of a special US Air Force (USAF) survival course who has butchered roadkill deer...Near their facility at Fairchild AFB, Spokane, Washington State, the man teaches escape and evasion techniques to visiting air crew whose flying careers depend on passing this rigorous week of survival instruction. Should they be downed in hostile territory for example, they will need every skill learned here to survive possibly weeks being hunted in the wilderness so trapping and preparing fresh meat for human consumption is important for survival. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife.
    usaf_survival01-06-08-1995.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives94-12-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives
    maldives86-12-11-2007.jpg
  • A tuna fish's sharp yellow fin protrudes from shredded ice at the Cyprea Marine Foods processing factory on Himmafushi Island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives135-12-11-2007.jpg
  • A group of red uniformed meat market traders manhandle joints of pork from the back of a meat wagon at Macau's main meat market, on the Rua Sul do Mercado de Sao Domingos, on 10th August 1994, in Macau, China. The market is just off the Avenida de Almeida Ribeiro, in Central Macau. The men have on hooded red tunics that hide the bloodstains of dead animal carcasses, a very practical choice of colour.  The Macau Special Administrative Region is one of the two special administrative regions of the People's Republic of China (PRC), along with Hong Kong. Administered by Portugal until 1999, it was the oldest European colony in China, dating back to the 16th century. The administrative power over Macau was transferred to the People's Republic of China (PRC) in 1999, 2 years after Hong Kong's own handover.
    macau-10-08-1994_6.jpg
  • Foire Gras and dairy farming family's women experience hardships together during breakfast at their home in Alsace. ..The Kesslers live on the farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She is about to cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_family01-13-10-1997.jpg
  • A chunk of prime yellow fin tuna fish steak lies after filleting on a table in a processing factory on the island of Himmafushi, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives120-12-11-2007.jpg
  • The head of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives105-12-11-2007.jpg
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