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 sizeprocess carcasses into primary and secondary cutspack and store products for display and saleorder supplies from wholesalers using AUS-MEAT Language, and weigh and check stock on receiptassemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines, and bandsawsuse correct detergents and sanitisers to prevent food poisoning and contamination of premises and equipmentassist clients (including hotels and restaurants) with menu planning, estimating food portions and production costscollect payment for salesprepare marinated meats and ready-to-cook dishesadvise customers about alternative cuts, cooking methods, storage requirements and nutritional aspects of meat.
Butchers work with a variety of knives, hand tools, power equipment (including mincers, mixers and bandsaws) and computer-operated machinery.par 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.
- 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.