butcher

The work

Butchers sell meat, poultry and meat-based products through individual shops, supermarkets or local markets. They may also manufacture their own meat-based products such as sausages, burgers and pies.

Butchers' daily tasks include:

• buying, ordering and controlling stock
• receiving deliveries and checking their content and hygiene
• moving meat stock to cold storage areas 
• preparing product displays
• cutting, boning and trimming meat
• serving customers at the counter
• advising customers on how to prepare and cook meat.

Retail butchers may work in an independent outlet, for larger national butchers' chain or in a supermarket. Some butchers specialise in halal, kosher or organic foods depending on demand from the local community.

Hours and Environment

Butchers usually work around 40 hours a week but can be required to work for longer, especially early mornings. Most butchers work Saturdays (and Sundays in supermarkets) with time off during the week.

Butchers’ shops are normally light and airy with counter areas kept at a controlled, cool temperature. They may also work in chill rooms and cold stores for short periods. 

As a butcher you may need to lift and carry heavy joints of meat and spend much of the day on your feet. Your will also wear protective clothing when handling meat, to comply with hygiene standards. The majority of your time will be spent working with sharp hand tools and machinery.

The job can involve driving a van to markets, wholesalers and customers’ premises, so a driving license is useful.

Skills and Interests

As a butcher, you should:

• have good practical skills
• have a high standard of personal cleanliness
• work well within a team
• be friendly and outgoing
• have good communication and customer service skills
• have in-depth product knowledge
• have good visual sense for counter and window displays
• have good numeracy skills for handling payments.

Entry

You do not need any formal qualifications to work as a butcher. Some employers prefer you to have a Foundation/Basic Food Hygiene Certificate. There are no entry requirements for the certificate, it can be taken as a one day course with a multiple choice assessment (see Further Information section for details).

It is usual to start as a trainee or assistant butcher and young people may be able to enter through an apprenticeship scheme (see Training).  Previous experience in other food retail sectors will also put you at an advantage when applying for jobs.

Some employers may ask that you show the ability to gain a vocational qualification to at least NVQ/SVQ Level 2. GCSEs (A-D)/S grades (1-4) in English, maths and a science subject are good evidence of this.

Training

Butchers train on the job, usually with assessors from local colleges or training providers coming in to assess skills, knowledge and competencies. This training may include a Food Hygiene Certificate, if it is not already held, or a short Hazard Analysis and Critical Control Point (HACCP) course. The HACCP system covers food safety to the standard of new EU regulations.

The Meat Training Council (MTC) is a training organisation affiliated with the Worshipful Company of Butchers Guild (see websites in Further Information for more details) and provides several vocational qualifications, including NVQs/ SVQs.

NVQ/SVQs are available in Meat and Poultry Processing at levels 2 and 3.

Experienced butchers involved or interested in supervisory and management posts could progress to NVQ Level 4 Meat Processing Management or the Advanced Certificate in Meat and Poultry.

The Worshipful Company of Butchers’ Guild is the professional body for butchers. There are various grades of membership depending on your qualifications:

• NVQ/SVQ Level 2 - Affiliate
• NVQ/SVQ Level 3 - Associate
• NVQ/SVQ Level 4 - Graduate.

Full members and fellows have considerable experience in the industry.

The MTC also provide a range of Vocational Related Qualifications (VRQs) available for butchers and trainees.

• The Foundation Certificate in Meat and Poultry Hygiene is an equivalent course to the Basic Food Hygiene Certificate, but meat and poultry specific
• The Intermediate Certificate in Meat and Poultry delivers the knowledge and understanding requirements for the NVQs/SVQs at level 2. It also delivers and assesses practical tasks that trainee butchers would perform in the workplace
• The Advanced Certificate in Meat and Poultry is a theory training course which delivers all the knowledge and understanding requirements for the NVQ/SVQ Level 3 in Meat and Poultry Processing.

Apprenticeships may be available for those under the age of 24. In England these are currently Apprenticeships (level 2) and Advanced Apprenticeships (level 3). To find out more about these, visit www.apprenticeships.org.uk

Apprenticeships may be different in other areas. For further information see Scotland , Wales and Northern Ireland

Opportunities

There is a national shortage of skilled butchers which means that there are good opportunities for new entrants.

Butchers can work in independent butchers’ shops, retail chains and supermarket butchery departments. There are opportunities for self-employment. Retail butchers can also use their skills in meat catering, meat manufacturing and meat wholesaling outlets.

Supermarkets and retail chains offer good opportunities for progression to supervisory and managerial posts. NVQ/SVQ Level 4 in Meat Processing Management (Technical and Production) is appropriate for people who wish to progress in the retail industry.

There are also opportunities to diversify into the Meat Hygiene Service, checking quality and standards in abattoirs and meat plants. This can be done by studying for a qualification provided by the Royal Society for the Promotion of Health (RSPH), for meat inspectors (see website in Further Information for more details). For more information about this career see the Meat Inspector profile.

Annual Income

Figures are intended as a guideline only.

Trainee butchers can expect to earn around £10,000 a year.
Skilled butchers earn around £11,000 to £15,000 a year.
Butchery managers earn around £12,000 to £18,000 a year.

Further information

38A St George’s Drive
London
SW1V 4BH
Tel: 020 7630 0121 Tel: 020 7600 4106 8-10 Needless Road
Perth
PH2 0JW
Tel: 01738 637785 PO Box 141
Winterhill House
Snowdon Drive
Milton Keynes
Buckinghamshire
MK6 1YY
Tel: 01908 231062 Providence House
2 Innovation Close
York
YO10 5ZF
Tel: 0845 644 0448 Tel: 020 7827 5800

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