Butcher

Summary

Butchers select, cut, trim and prepare meat for sale or supply.

Duties & Tasks

Butchers may perform the following tasks:

  • cut, trim and shape standard cuts of meat to size
  • process carcasses into primary and secondary cuts
  • pack and store products for display and sale
  • order supplies from wholesalers using AUS-MEAT Language, and weigh and check stock on receipt
  • assemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines, and bandsaws
  • use correct detergents and sanitisers to prevent food poisoning and contamination of premises and equipment
  • assist clients (including hotels and restaurants) with menu planning, estimating food portions and production costs
  • collect payment for sales
  • prepare marinated meats and ready-to-cook dishes
  • advise customers about alternative cuts, cooking methods, storage requirements and nutritional aspects of meat.

Working Conditions

Butchers work with a variety of knives, hand tools, power equipment (including mincers, mixers and bandsaws) and computer-operated machinery.

They work in shops and boning/slicing rooms. They usually have early morning starts and their work involves a lot of contact with people, such as customers and workmates. Butchers are exposed to animal blood.

Personal Requirements

  • enjoy practical and manual activities
  • in good health
  • able to cope with the physical demands of the job
  • good hand-eye coordination
  • good interpersonal skills.

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