Select, cut, trim, prepare and arrange meat for sale and smallgoods production.

You remove bones, trim fat and cut, mince and grind meat to required shapes and sizes for display or customer orders. You prepare crumbed, marinated, seasoned and cured cuts, and select and process meat to produce smallgoods. You operate grinding, mixing, mincing and tenderising machines, make seasonings and pickles, and use sausage fillers, smoking chambers and cooking equipment. You advise customers on suitable cuts and use,s and may assist with menu planning, scheduling and estimating food production costs.

For more information:
Skills Insight - Jobs and Skills Council (Agriculture, Horticulture, Food & Fibre)
Ph: (03) 9321 3526
Email: info@skillsinsight.com.au
Website: https://skillsinsight.com.au

Australian Meat Industry Council (AMIC)
Ph: (02) 9086 2222
Email: info@amic.org.au
Website: www.amic.org.au

TAFE SA offers Certificate III in Meat Processing (Retail Butcher) relevant to this occupation.

Still unsure? Then try a short course also offered through TAFE SA such as Interactive Smallgoods or Sausage Making.

SA Apprenticeships are available in this occupation for further information go to the Traineeship & Apprenticeship Services Website at http://www.skills.sa.gov.au/apprenticeships-traineeships or phone the Freecall number 1800 673 097.

Employment prospects, particularly in specialist butcher retail outlets, are excellent according to employers and industry representatives. An ageing workforce, a national skills shortage, low numbers in training and moderate job turnover have contributed to the positive employment outlook.

Butchers are employed in small or large retail businesses or supermarkets. Some are self-employed. They also work in wholesale and export businesses, where they prepare meat for local consumption or for export. Qualified butchers may have the opportunity to become involved in other areas of the hospitality and food industries, such as meat and meat products inspection, export and associated services.

It is a fairly large occupation. Employment prospects for butchers are improving because of the trend towards fancier meat cuts and products, an ageing workforce and low numbers in training. Openings for apprentices are generally good.