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Butcher

Do you want to become a Butcher? Here is some information to help point you in the right direction:

Job Description - Print Page

Butchers work in the meat trade, preparing and selling meat and poultry products to customers. They could work for:

• a High Street butchers' shop, or the meat department in a supermarket
• an on-line meat or meat product company
• wholesale companies
• an abattoir
• a meat catering company.

Butchery is a highly-skilled craft and remains one of the few areas of industry that does not rely on machinery. Butchers cut, de-bone, trim and pack meat and meat products, as well as selling them to customers. They have to be able to display products attractively and give advice about how to prepare and cook meats. Many butchers supply a range of products, such as:

• smoked meats and pate
• pies and sausages
• specialist varieties, such as kosher or gluten-free products.

A butcher working in a retail environment usually works 40 hours a week, but often starts early to receive deliveries. The work is physically demanding, as a lot of time is spent standing behind a counter or lifting heavy joints of meat.

Salaries range from around £10,000 to £25,000 a year.

Butchers need to:

• be practical and precise
• have a professional approach to health and hygiene practices
• maintain good relationships with customers and suppliers
• be able to handle cash and use electronic equipment, such as scales
• be interested in food and drink.

There are around 40,000 butchers currently working throughout the UK. There is a shortage of people entering the trade.

Although there are no formal entry requirements, the training is very thorough and involves working towards qualifications such as NVQs/SVQs in Meat and Poultry Processing from Levels 1 to 4. Many young people train on the job through an Apprenticeship. Adult entry is also possible.

Training includes safe working practices, food safety, the use of knives and tools, how to work with different types of meat and how to serve customers.

Supermarkets and national chains offer good opportunities for career progression. There are also opportunities to take intermediate and advanced qualifications in meat and poultry.

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