'Then he'll look at the day's orders for both raw and prepared (value added) meats. These days, instead of the customer taking home a lump of meat for $10, many are prepared to pay $12 and have it prepared for them,' says this butcher.
Value adding, partially or fully preparing meat, has become a significant and creative part of a butcher's role. Busy people are delighted not to have to prepare their own kebabs, or stuff their rolled beef, or marinate their veal. These days, butchers even provide customers with meat that has been partially or fully cooked. 'It's a good thing to become a butcher nowadays. It's exciting and the level of training that apprentices receive is outstanding,' he says.
Butchers, who are employed in retail outlets, have lots of customer contact. 'I love the people that I meet. They always seem to be happy, because they're excited about having a dinner party or having a nice roast. It's a very relaxing work environment, there are always jokes flying about among butchers,' he says.