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Butcher
Alternative Titles:
Meat Retailer
Butchers select, cut, trim and prepare meat for sale or
supply.
Butchers may perform the following tasks:
- cut, trim and shape standard cuts of meat to size
- process carcasses into primary and secondary cuts
- pack and store products for display and sale
- order supplies from wholesalers using international
AUSMeat Language, as well as weigh and check stock on
receipt
- assemble and operate mincers, grinders, mixers,
patty-forming or sausage-forming machines
- use correct detergents and sanitisers to prevent food
poisoning and contamination of premises and equipment
- assist clients (including hotels and restaurants) in
menu planning, estimating food portions and production costs
- collect payment for sales
- prepare marinated meats, value-added and ready-to-cook
dishes
- advise customers about alternative cuts, cooking
methods, storage requirements and nutritional aspects of
meat.
Butchers work with a variety of knives, hand tools, power
equipment (including mincers, mixers and band saws) and
computer-operated machinery.
Butchers work in shops and boning/slicing rooms. Butchers
usually have early morning starts and their work involves
dealing a lot with people including customers and workmates.
Butchers are exposed to animal blood.
Required Skills - Butcher
- enjoy practical and manual work
- physically fit
- good hand-eye coordination
- good health
- good interpersonal skills
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