Retail butchers sell meat, poultry and meat-based
products to the public.
Daily tasks include cutting, boning and trimming meat, and serving customers at the counter. Butchers may advise customers on how to prepare and cook the meat.
Other tasks include buying, ordering and controlling stock; receiving deliveries and checking their content and hygiene; moving the stock to cold storage areas and preparing product displays.
Retail butchers may also manufacture a range of meat-based products such as sausages, burgers and pies. Some butchers specialise is halal, kosher or organic foods according to demand from the local community.
Butchers usually work around 40 hours a week but can
be required to work longer hours, which often include
early mornings. Most butchers work Saturdays (and
Sundays in supermarkets) with time off during the week.
Overtime and part-time work may be available.
Butchers’ shops are normally light and airy with counter areas kept at a controlled, cool temperature. Butchers may work in chill rooms and cold stores for short periods.
Butchers need to be physically fit as they need to lift and carry heavy joints of meat and spend much of the day standing. The work may not be suitable for those with allergies and skin conditions.
A driving licence is useful as the job can involve driving a van to markets, wholesalers and customers’ premises.
As a butcher, you should:
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