Butcher - Retail

Introduction

Retail butchers cut, store and display meat within a shop. They are responsible for keeping their tools and work area clean. They also serve customers and deal with money.

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Work Activities

Retail butchers cut up and prepare animal carcasses for retail sales. The meat must be stored correctly in a refrigeration unit or deep freeze. If frozen, it must be properly thawed before it is cut into smaller pieces and sold. Much of the meat is prepared for oven-ready cooking, for example chops, steaks and boneless joints. Meat and poultry are sometimes sold ready seasoned for use in curries, stir-fries or for barbecuing.

The butcher often has to package the meat and poultry and prepare labels indicating weight and price. Displays are set up in refrigerated cabinets and the butcher must monitor the temperature of these to make sure that legal requirements are being met.

A butcher may also prepare processed meat products such as sausages and burgers and sell accompaniments like stuffing and canned vegetables. A large part of a retail butcher's work involves serving customers and giving advice on the nutritional value of the food as well as the best storage and cooking methods. They also handle cash transactions.

Butchers use a wide range of tools and machinery that must be sharpened and cleaned regularly. Careful and safe use of tools and machinery is vital at all times. Butchers must be constantly aware of the hygiene of the store and take steps to prevent any food becoming contaminated. This involves pest control and the hygienic disposal of waste and rubbish.

Experienced butchers may be responsible for making sure that meat supplies are reliable and of a consistent quality. They may also carry out stocktaking.

Working conditions can be cold and damp. Strict standards of hygiene must be maintained, and butchers are expected to wear protective clothing.

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Personal Qualities and Skills

As a butcher, you need to be physically fit to cope with standing for long hours and heavy lifting. You should not suffer from skin allergies and must maintain a high standard of personal hygiene. The ability to cope with the sight of blood is important. A steady hand is needed to operate the cutting machinery. Good communication skills and detailed product knowledge are also essential.

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Pay and Opportunities

Rates of pay for retail butchers vary considerably in different areas of the country.

The pay rates given below are approximate.

Salaries are in the range of £250 - £300 a week, rising to £370 - £400. Higher earners can make around £480 a week. Hourly rates range from £6.50 - £10.00 an hour.

Retail butchers usually work a basic 39-40 hour week, including Saturdays, with a day or half day off during the week. Early starts may be required. Part-time work may be available.

Employers include small shops, supermarkets and market stallholders. There are opportunities for retail butchers to use their skills in meat catering, meat manufacturing and meat wholesaling outlets. Some become self-employed.

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Adult Opportunities

It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Some entrants have developed relevant skills through dealing with the public, food retail work or handling cash.

Modern Apprenticeships may be available in some areas. Entrants over 25 may get funding for training in certain areas. Scottish Meat Training has details.

• 18% of retail butchers work part-time.
• 4% have flexible hours.

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