What do they do?
Butchers are responsible for deboning carcasses, curing and smoking, and preparing cuts of meat and poultry for sale in a safe and hygienic way. Butchery requires strength and precision, but also customer service and presentation skills. Butchers work in supermarkets, local butcher's shops, large production plants or freezing works.
A typical day
Typically, an eight/ten-hour day; sometimes longer and weekend work is common.
Butchers cut up and prepare meat for sale, which involves packaging and presenting different cuts of meat in an appealing way.
It also involves cleaning and maintaining equipment and sharpening knives. In smaller shops and some supermarkets, you may be involved in curing and smoking meat or creating specific meat products.
How to become a butcher?
You learn to be a butcher through a New Zealand apprenticeship where you complete your training while working on-the-job.
Sound like you?
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