Butchers select, cut, trim and prepare meat for sale or supply.
To become a butcher you usually have to complete an apprenticeship in Meat Processing (Retail Butcher). Entry requirements may vary, but employers generally require Year 10. For more details, see Section 2. Ask your career adviser about the possibility of starting some of this training in school.
Butchers may perform the following tasks:
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.
Most butchers are employed in retail businesses or supermarkets. Some are self-employed. Butchers also work in wholesale and export businesses where they prepare meat for local consumption or export. Qualified butchers may have the opportunity to become involved in other areas of the hospitality and food industries, such as meat and meat products inspection, export and associated services.