2 syllables: butch, ers. Stress on butch.
BUUCH-urz
/ˈbʊtʃɚz/
butchers is pronounced BUUCH-urz (/ˈbʊtʃɚz/). It has two syllables (butch-ers), with the stress on "butch". Butchers refers to people who prepare and sell meat, or to the act of slaughtering animals in a meat-processing context. In everyday use, it often describes someone who cuts meat in shops or markets, or is used metaphorically to describe a clumsy or brutal handling of a task. The term carries professional, craft, and cultural connotations tied to food preparation.
Butchers refers to people who prepare and sell meat, or to the act of slaughtering animals in a meat-processing context. In everyday use, it often describes someone who cuts meat in shops or markets, or is used metaphorically to describe a clumsy or brutal handling of a task. The term carries professional, craft, and cultural connotations tied to food preparation.
"The butcher’s shop smelled of fresh cuts and spices."
"A few butchers in the market also offered homemade sausages."
"The team was a butcher at the project, tearing through details with little care."
You pronounce it as /ˈbʌtʃərz/ in General American. The first syllable carries primary stress: BUT-churz. The /tʃ/ blends with /ər/ to form a smooth /tʃər/ sound, and the final /z/ voice softly. Tip: start with /b/ followed by /ʌ/ in an open mouth, then move to /tʃ/ by lifting the tongue blade to the palate, and finally add the voiced /ər/ with a relaxed r-coloration, finishing with /z/. Audio examples: try saying ‘butch’ + /ərz/ quickly.”,
Two common errors are mispronouncing the /tʃ/ as a hard /t/ + /ʃ/ sequence (creating /ˈbʌtʃʃərz/) and dropping the final /z/ to an /s/ (saying /ˈbʌtʃərs/). Another pitfall is misplacing the primary stress, sometimes sounding like /ˈbjuːtʃərz/ or /ˈbʊtʃərz/. To correct: keep the /tʃ/ as a single affricate, ensure the /ər/ is rhotacized in American speech, and finish with a voiced /z/ rather than a voiceless /s/.”,
In US English, /ˈbʌtʃərz/ features a rhotic /r/ with a clear /ər/ and voiced /z/. UK English tends to have a non-rhotic /ə/ in contexts like /ˈbʌt.tʃəz/ with a lighter r-quality, and the final /z/ can be less pronounced in fast speech. Australian English often shows a broader vowel in the first syllable and slightly softer /tʃ/ quality, with /ər/ sometimes realized as /ə/ or a schwa-like vowel before the /z/. Practically, focus on initial cluster /bʌtʃ/ across dialects, but adjust vowel length and r-coloring per locale.”,
The headliner challenge is the /tʃ/ cluster after a short vowel, forming an affricate that blends into the following /ər/ before the voiceless or voiced ending. The schwa-like /ər/ in non-rhotic dialects can feel unstable when linked to a following consonant. Additionally, pluralization adds a voiced /z/ that can be easy to mispronounce as /s/ in rapid speech. Mastery comes from practicing the exact mouth position for /tʃ/ and maintaining voicing through /ər/ to /z/.”,
The plural suffix in butchers is attached to a root ending in -ch, which in many varieties triggers a slightly elongated /tʃ/ into /tʃər/ before the final /z/. The result is a two-beat rhythm: a stressed /ˈbʌt/ followed by a lighter /tʃərz/. In rapid speech, the /r/ may be less pronounced in non-rhotic dialects, so you might hear /ˈbʌt.tʃəz/ or /ˈbʌtʃəz/ depending on accent. Focus on the continuity of the /tʃ/ into /ər/ before voicing the final /z/.
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The word butcher derives from Middle English butcher, from Old French bochier, based on the Germanic root *buskjan- meaning to beat or strike, reflecting the violent origins of the occupation. The term likely entered English via Norman influence after the conquest, aligning with other trades named by their primary action. Early forms included bochtier and bochter in medieval texts, gradually stabilizing into butcher by the 13th century. Historically, butchers were one of the most regulated trades, with ties to guilds and specific butchery methods for different animal carcasses. Over time, the word broadened to describe not only practitioners who cut meat for sale but also, in idiomatic use, individuals who handle tasks with disproportionate force or roughness. The semantic shift from a precise trade title to a more general descriptor of brutal handling reflects changing attitudes toward craft, urban markets, and social imagery surrounding meat processing. First known use in English writing appears in the 12th to 13th centuries, with continuous attestation in legal and guild documents by the late medieval period. The pronunciation and spelling stabilized in modern English, but regional variants persisted, particularly in vowels and consonant clusters, which modern dictionaries note when guiding learners.
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Words that rhyme with "butchers"
-her sounds
-ers sounds
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