Butcher Ringa Tapahi Mīti

Butchers cut, prepare and sell meat.

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Butchers may do some or all of the following:

  • break down and bone animal carcasses into cuts of meat
  • make mince, sausages and other smallgoods
  • help customers choose meat, and give advice about cooking methods
  • cure and smoke meat
  • sharpen and maintain knives and butchery equipment
  • keep the workplace clean and hygienic
  • package meat for display
  • order and carry out stocktakes of supplies.

Physical Requirements

Butchers need to have good hand-eye co-ordination. They also need to be reasonably fit as they often stand for long periods and may have to lift heavy items.

Useful Experience

Useful experience for butchers includes:

  • any work in kitchens
  • food hygiene courses
  • retail work
  • farm work
  • work at a meat processing plant or as a meat packer
  • work as a clean-up person in a butchery.

Personal Qualities

Butchers need to be:

  • careful and safety-conscious
  • organised and able to follow directions
  • able to use their initiative
  • skilled in handling, preparing and presenting meat products
  • good at customer service.

Useful Experience

Useful experience for butchers includes:

  • any work in kitchens
  • food hygiene courses
  • retail work
  • farm work
  • work at a meat processing plant or as a meat packer
  • work as a clean-up person in a butchery.

Subject Recommendations

A minimum of three years of secondary education is recommended. Home economics (food and nutrition) is useful.

For Year 11 to 13 learners, trades academies and the STAR and Gateway programmes are good ways to gain relevant experience and skills.

These programmes may help you gain an apprenticeship, but do not reduce the amount of time it takes to complete it.

Butchers can earn around $19-$25 per hour per year.

Butchers may progress to own and work in their own butchery, or manage a supermarket butchery department.

Butcher

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