Butcher - Retail and instore butcher

This occupation is found in small, medium, and large employers in the private sector such as meat processors and manufacturers, instore retailers, and independent retailers. Meat processors and manufacturers range from multi-national processing businesses supplying meat or meat products to large food outlets, supermarkets, and hotel chains; to smaller meat processors supplying independent or local food businesses. Retailers could include supermarkets, independent retailers, and farm shops.

The broad purpose of the occupation is to prepare and provide a variety of cuts of meat, and poultry for consumers to buy. This is a core and options apprenticeship, with two options and the option taken is dependent on the specialism of the employer.

Option 1 - the broad purpose of a retail or instore butcher depends on place of employment. In most retail establishments, they are responsible for receiving and storing meat products in accordance with food safety and health and safety regulations, to maintain meat quality. They may package and price meat items after cutting and preparing for meat display.

Option 2 - a butcher in a processing or manufacturing plant has a more diverse set of tasks. Specialist equipment may be used to break down, debone, cut, and trim meat species into primals for retail or catering cuts. They will then be processed and/or sold to both domestic and international customers. 

The emerging green economy is creating increasing opportunities for meat services and manufactured/processed products. This may require activities to be focussed on raising awareness of the benefits of carrying out transactions or purchases or products within an environmentally sustainable model.

In their daily work, an employee in this occupation interacts with a wide range of internal stakeholders such as members of their own team, or other departments such as sales, operations, IT, HR, customer services, senior management, and finance. 

They may also interact with external stakeholders such as clients or customers, suppliers’ enforcement agencies and regulators, and auditors. 

An employee in this occupation will be responsible for the cutting, preparing, packaging and presentation of meat products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation. 

Option 1 - in the retail environment a butcher will be responsible for customer service, special order cuts, record-keeping, inventory, cash handling and accountability for cash-balancing. They will prepare meat products for sale such as roll and tie roasts, cooked meats, prepare sausages, make, and cook pies and ready meals, and cure meat. They will also advise on how to cook each cut of meat for maximum flavour, and eating qualities, and can give helpful tips to their customers. A butchers’ role in a retail environment requires a high level of specialist customer service skills and knowledge. 

Option 2 - a butcher in a processing or manufacturing plant may breakdown carcasses into primal cuts, debone and prepare for further processing. Processing plants and retail shops may involve the production of products like sausages, retail or catering cuts of meat, mincing, slicing and dicing meats to specific customer specifications, such as hotels, restaurants, multiple retailers, and schools. In processing plants, butchers often work on production lines. In these environments, workers may be exposed to cold temperatures, damp, and loud noise. They may well use high-risk machinery and need to wear full PPE and personal protective clothing (PPC) and observe food safety and health and safety legislation.

Butchers are on their feet all day and are involved in moving and handling large carcasses and boxes. They work with sharp utensils and equipment such as saws and knives and must adhere to safe methods of work and wear appropriate personal protective equipment (PPE). They may also need to sharpen their utensils such as knives.

Butchers can work in meat processing plants, catering butchers, and manufacturing businesses, that can include farm shops, supermarkets, and meat markets. 

In this role an individual may work on their own and in a range of team settings. They work within agreed budgets and available resources. They work with high levels of supervision, usually reporting to line managers.