A real shift
Receive and check meat, break down carcasses, portion steaks and joints, make sausages or cured items, and manage the meat fridge.
Skills that matter
- Carcass breakdown
- Knife and saw safety
- Yield and costing
- Curing and sausage making
- Hygiene
Qualifications
- Level 2 Butcher apprenticeship
- Level 3 Advanced Butcher apprenticeship
- Level 2 Food Safety
Where it leads
- Kitchen butcher
- Head butcher
- Grill chef
- Butcher shop owner
What we'd ask on the show
- Whole-animal cooking and the economics of yield
- The disappearing high-street butcher
- Dry-ageing explained