Description
Butchers direct and undertake the slaughter of animals and prepare carcasses for storage, processing and sale.
Tasks
Slaughters animal and removes skin, hide, hairs, internal organs, etc.
cuts or saws carcasses into manageable portions
removes bones, gristle, surplus fat, rind and other waste material
cuts carcass parts into chops, joints, steaks, etc. for sale
prepares meat for curing or other processing cleans tools and work surfaces
Educational Requirements
There are no formal academic requirements although some employers may require GCSEs/S grades. Training is typically by apprenticeship. NVQs/SVQs are available at Levels 2 and 3. Professional qualifications are also available.
NCD