Want to know more?
Go to the CONTACT US page enter your details and we will contact you to arrange a visit to a butchers’, where you can ask more detailed questions about becoming a butcher and have a look around their business, reassuring you that this job is right for you.
Looking for a job? Enter your details and CV and we will contact you before posting your details on this site and helping you to find a job.
Looking for staff? Enter your details and we will contact you before posting your requirements on this site and helping you to find the right person to fill your vacancy.
Why become a butcher?
- Great opportunities to earn and learn with an apprenticeship – https://www.foodtraining.org.uk/butchery-apprenticeships/
- 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
- Gain Master Butcher qualification at www.instituteofmeat.org
- Gain Meat Trade Qualifications at www.qsmbeefandlambmep.co.uk
- 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 may be on your feet all day, which can be tiring but rewarding.
Abattoirs have a very early start, but usually close at weekends and recruit trainees over 18 years of age.
Catering butchers usually work 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.