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Why become a butcher?
- Great opportunities to earn and learn with an apprenticeship.
- The National Federation of Meat and Food Traders (NFMFT) work with training providers following nationally recognised standards.
- Gain hygiene and food safety qualifications at www.nfmft.co.uk and the Master Butcher qualification at www.instituteofmeat.org.
- Make new friends and work as part of a team.
- Boost your self-confidence by achieving skills.
- Give yourself a great sense of achievement by succeeding.
- Work you way up through the ranks, perhaps becoming a manager or owner.
Hours of work will depend on the sector of butchery you are working in. You can be on your feet all day, which can be tiring but rewarding.
Abattoirs have a very early start, usually close at weekends, and recruit trainees over 18 years of age.
Catering butchers usually work on a shift system, supplying restaurants, hotels, public houses, schools and hospitals.
Farm shops specialise in selling their own produce and local foods.
Meat manufacturers and processors operate a shift system, and usually work with large complex machinery.
Retail shops start early and can finish late, have varying shifts with Saturdays and Sundays being the busiest days.