Butcher
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 AUS-MEAT Language, as well as weigh and check stock on receipt
- assemble and operate mincers, grinders, mixers, patty-forming or sausage-forming machines, and bandsaws
- 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 bandsaws) and computer-operated machinery.
Butchers work in shops and boning/slicing rooms. They usually have early morning starts and their work involves a lot of contact with people such as customers and workmates. Butchers are exposed to animal blood.
Personal Requirements:
- enjoy practical and manual work
- physically fit and in good health
- good hand-eye coordination
- good interpersonal skills.
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