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.
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.