Butcher
Butchers cut, prepare and sell meat in a butcher's shop or a supermarket.
Tasks & duties
Butchers may do some or all of the following:
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break down and bone animal carcasses to saleable cuts of meat for customers
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cut and tray different styles and types of meat for display and sale
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ensure that meat products are cut to company and customer specifications
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make mince, sausages and other smallgoods
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help customers to choose meat products and give advice on uses and cooking methods
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cure and smoke meat
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maintain a hygienic working environment
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sharpen and maintain knives and butchery equipment
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order the animal carcasses from the wholesalers
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package meat for display
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help to train other staff
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forecast customer needs and plan future meat requirements
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carry out stocktakes
Skills & knowledge
Butchers need to have:
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knowledge of different cuts and grades of meat, and how long they will remain fresh
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knowledge of different methods of preparing and cooking different types of meat
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knowledge of how to use knives and other butchery equipment safely
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knowledge of food hygiene legislation and regulations
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skills in handling, preparing and presenting meat products
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customer service and listening skills
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organisational skills
Entry requirements
Most people enter this job as an apprentice and complete a meat retailing apprenticeship.
Secondary education
It is recommended that a prospective trainee should have three years' secondary education and a good level of English and mathematics. Other useful subjects include general science or biology, and home economics.
Tertiary education
Pre-employment courses in meat retailing are available.
Useful experience
Useful experience for butchers includes:
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catering or chef work, or any work in kitchens
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food hygiene courses
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retail work
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farm work
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work at a meat processing plant or as a meat packer
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work as a clean-up person in a butchery
Related courses
Butchery
Food Hygiene
For more information, please refer to myfuture.
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