Overview
Butchers and Smallgoods Makers select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.
Day-to-day
- preparing meat for sale by removing bones, trimming fat and cutting, mincing and grinding meat to shape and size for display or as ordered
- preparing crumbed cuts of meat, and marinating, seasoning and curing special cuts
- selecting and preparing meat to produce smallgoods
- operating machines to grind, mix, mince and tenderise meat
- making seasonings and pickles by mixing spices, salt and other ingredients
- operating sausage filling machines, smoking chambers, and cooking kettles and vats
- advising customers on the suitability and uses of cuts of meat
- may assist in menu planning and scheduling, and in estimating food production costs.
Considerations
- Physically demanding
- Irregular hours
To become a Butcher and Smallgoods Maker
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You can work as a Butcher or Smallgoods Maker without formal qualifications if you are able to demonstrate your technical competency to employers. However, a certificate III in meat processing (retail butcher or smallgoods) is usually required. This course is often completed as part of an apprenticeship.
Skills employers are looking for
