How to become a Butcher

How to become a Butcher In your prime? Cut above the rest? Good at making generic, meat-based puns? We may have found your perfect position… Butchers cut, prepare and sell meat, as well as a wide range of meat-based products.Traditionally, this would have been done in a dedicated shop. However, Butchers are now found plying their trade in a wide range of shops and supermarkets, and many specialists may work preparing products behind the scenes, ready to be distributed to venders and on to the general public.Some Butchers also specialise in halal, kosher or organic meat, depending on local demand.Typical duties for a Butcher could include:Ordering stock from suppliers (generally wholesalers or abattoirs)Taking deliveries, and ensuring that all meat is hygienicStoring meat appropriately (e.g. hanging, cold storage etc.)Cutting, boning, slicing and trimming meatPreparing gameServing and advising customersEnsuring all equipment is safe and sanitary for useIs it right for me?As you might expect, having to deal with animal carcasses on a daily basis isn’t for everyone.Even the most dedicated carnivore might find it hard being surrounded by blood and raw meat all day, and this job certainly isn’t for the feint-hearted.However, as apprenticeships are the most common route into the industry, it will also take a good amount of hard work, time and dedication in order to become a Butcher, not to mention an in-depth knowledge of all the products on offer.Those who prefer their meat ‘well done’ need not apply…Other key skills for a Butcher could include:Manual dexterityPhysical strengthMaths and arithmetic skillsExcellent customer service skillsAttention to detailA good knowledge of hygiene and safety regulationsCareer Progression Butcher's ApprenticeUp to £12,000 ButcherUp to £24,000 Butcher's ManagerUp to £30,000What's it really like? Being a Butcher is pretty much exactly what it says on the tin. Early morning starts, pretty physical work, and some things that could turn your st omach. But there is a real delicacy to the job, which might shock some people, and your knowledge of the different cuts needs to be top notch. One wrong turn of the knife, and sirloin steak can quickly turn into scraps for sausages. Nothing gets wasted though. And for me, working for customers is what makes it. My regulars know I’m always on hand to give them the best quality meat possible. And that’s worth all the blood, sweat and tears. Sorry, Butcher humour… Get qualifiedAs training is generally provided on the job, you won’t need any formal education to become a Butcher. However, you will need a good general level of English and maths, and there are dedicated qualifications (such as the Certificate in Meat and Poultry) which might help set you apart to employers.