Butchers prepare and sell meat and meat products, either directly to the public, or to restaurants and supermarkets. They cut the meat into sizes small enough for individual sale, and may also remove bones if necessary. They place the meat onto trays for display and sale, and may also package meat for retail sale. They advise customers on the type of meat they sell, and may make recommendations about cooking or preparing their products. Some butchers also marinate, cure and smoke meat, and make sausages and other forms of smallgoods. Nowadays, most butchers stock native game such as kangaroo or emu meat.
Specialisations
- Retail Butcher
- Wholesale Butcher
Required Skills and Knowledge
- good communication and customer service skills
- to maintain a high level of hygiene
- physical strength and stamina to be able to work with animal carcasses
- good hand-eye coordination
Education Training Requirements
To become a butcher you usually need to complete an apprenticeship in Meat Processing (Meat Retailing). Entry requirements may vary, but employers generally require Year 10.
Apprenticeships and Traineeships
As an apprentice, you enter into a formal training contract with an employer. You spend most of your time working and learning practical skills on the job and you spend some time undertaking structured training with a registered training provider of your choice. They will assess your skills and when you are competent in all areas, you will be awarded a nationally recognised qualification.
