Butchery is one of the world’s oldest and most respected trades. You need supreme skill and technique to deliver high quality products
What do they do?
Butchers are responsible for deboning carcasses, curing and smoking, and preparing cuts of meat and poultry for sale in a safe and hygienic way. Butchery requires strength and precision, but also customer service and presentation skills. Butchers work in supermarkets, local butcher’s shops, large production plants or freezing works.
Typically, an 8 to 10-hour day, sometimes longer and weekend work is common. Butchers cut up and prepare meat for people to purchase and eat. The work involves preparing, packaging and presenting different cuts of meat in an appealing way. It also involves cleaning and maintaining equipment (e.g. sharpening knives). In smaller shops and some supermarkets, you may be involved in curing and smoking meat or creating specific meat products.
Does this sound like you?
• English or Media Studies or History
• Maths or Accounting or Economics
• Food or Nutrition
• Agriculture or Horticulture
• Confident communicator
• Reasonable strength & firness
• Good work habits/time management
• Good literacy &numeracy
• Customer service or helping people
• Making or fixing things
• Selling or persuading people
• Working with machinery
Preferred work environments
• Inside (retail/shop/etc...)
• One place every day
|School||Entry level jobs||Advancing jobs||Senior jobs|
NCEA Level could be useful
Meat Processing Worker
|Unit/Achievement standards in schools||Apprenticeship||Higher learning||Higher learning|
How much could I earn?
$40k - $45k
What do we offer?
- We partner with industry associations like the Retail Meat Association and members of your industry to help recruit and build talented employees. This support includes promoting careers in your industry, identifying potential butchery apprentices, and encouraging work placements.
- We also ensure your industry’s qualifications continue to meet needs, support industry events like conferences, competitions and graduations and regularly celebrate your learners’ success.
- When apprentices enrol, we assign them a Competenz account manager. Our account managers understand the butchery industry and the skills learners and businesses need to gain.
National Certificate in Meat Retail Butchery (Introductory), Level 2
This qualification is for people who are new to working in the meat retail butchery sector. The qualification is suitable for people with no previous experience in the butchery or retail sector, and is designed to provide them with basic knowledge and skills for employment in the meat retail butchery sector.
National Certificate in Meat Retailing with strands in Consumer Ready, and Meat Packing, Level 2
This qualification is for people who generally work in supervised roles in organisations employing the Consumer Ready business model of meat retailing. It may be used as a means of recognising the skills and knowledge that people may already have gained through significant industry experience prior to entry.
The core compulsory section covers the skills related to customer service, communications, food hygiene, meat packing and safe work practices. This section also covers knowledge related to refrigeration, livestock development and slaughter, livestock anatomy, cuts, and meat yield, the purpose and methods for adding value to meat for retail sale, the nutritional values, cooking and serving suggestions for meat products, the purpose and application of legislation governing the retail meat trade, contamination hazards and control methods, meat cuts and stock control.
National Certificate in Meat Retail Butchery (Cabinet and Shelf Ready), Level 3
This qualification is for people who work largely unsupervised in organisations employing the Cabinet and Shelf business model of meat retailing. It may be used as a means of recognising the skills and knowledge that people may already have gained through significant industry experience prior to entry.
National Certificate in Meat Retail Butchery (Advanced) with an optional strand in Curing, Smoking and Smallgoods Manufacture, Level 4
This qualification will lead your apprentice to develop the skills and knowledge required to work in retail butchery. The qualification focuses on the key competencies required to be confident in this customer facing role. By the end of the programme your apprentice will be able to;
- Organise and maintain a safe, hygienic work environment including managing a temperature controlled supply chain
- Forecast meat purchases based on seasonal and customer demand
- Assemble and maintain the tools of the trade and check their safety
- Complete mathematical calculations
- Process beef, sheep, pork, and chicken, to produce saleable cuts of meat
- Select, trim, and skillfully slice meat cuts by hand and machine
- Produce trays of wrapped and labelled meat to create attractive displays
- Assist customers choose meat and provide advice on uses and cooking methods