Butcher: retail

Retail butchers cut, store and display meat in a shop, market or supermarket. They serve and advise customers. They are also responsible for food safety and for keeping their tools and work area clean.

Work activities

Retail butchers cut up and prepare animal carcasses for retail sales. The meat must be stored correctly in a refrigeration unit or deep freeze. If frozen, it must be properly thawed before it is cut into smaller pieces and sold. Much of the meat is prepared for oven-ready cooking, for example, chops, steaks and boneless joints. Meat and poultry are sometimes sold ready-seasoned, for use in curries or stir-fries, for example, or for barbecuing. Butchers often have to package the meat and poultry and prepare labels showing the weight and price.

They display the meat in refrigerated cabinets and monitor the temperature of these to make sure that legal requirements are being met. Some butchers also prepare processed meat products such as sausages, pies and burgers, and sell accompaniments like stuffing and canned vegetables.

A large part of a retail butcher’s work involves serving customers and giving advice on the nutritional value of the food as well as the best storage and cooking methods. A butcher should be prepared to explain to customers where the meat has come from and if it is organic, for example. Butchers working in shops or markets also handle cash and debit or credit card transactions. Butchers who work at the meat counter in a supermarket weigh, package and label products for payment at the checkout. Butchers use a wide range of tools and machinery that must be sharpened and cleaned regularly. Careful and safe use of tools and machinery is vital at all times. Butchers must be constantly aware of the hygiene and food safety of the store and take steps to prevent any food becoming contaminated. This involves washing hands, pest control and the hygienic disposal of waste and rubbish. Experienced butchers might be responsible for making sure that meat supplies are reliable and of a consistent quality. Some also carry out stocktaking and management duties. Butchers wear protective clothes, including insulated clothing when working in cold stores.

Personal qualities and skills

As a retail butcher, you will need to be able to:

• Maintain a high standard of personal hygiene.
• Cope with standing for long hours and with heavy lifting.
• Work in cold conditions.
• Be comfortable handling raw meat, animal tissue and meat products.
• Develop detailed product knowledge.

You should have:

• Good communication and customer service skills.
• A steady hand to operate the cutting tools and machinery.
• A friendly, helpful manner.
• Number skills to weigh meat and monitor temperatures, for example.
• You should not suffer from any skin allergies.

Pay and opportunities 

Rates of pay for retail butchers vary considerably in different areas of the country. Salaries are in the range of £18,000 a year, rising to £26,000 for more senior positions.

Retail butchers usually work a 43-45-hour week, often including Saturdays, with a day or half a day off during the week. Early starts may be required. Part-time work could be available.

Employers include small shops, supermarkets and market stallholders. There are opportunities for butchers to use their skills in meat catering and manufacturing companies. Opportunities for retail butchers occur in towns, cities and some villages and rural areas (for example, in farm shops) throughout the UK.

Self-employment opportunities occur for experienced retail butchers to become self-employed, owning their own shop or selling online. This could involve considerable financial investment.

What’s happening in this work area?

Rising high street costs, and the dominance of online shopping has led to many retail store closures and job losses. Some major supermarkets have closed their specialist sections – for example delicatessens and fish counters as well as meat and butchery counters – to save money and maximise profits.

Where are vacancies advertised?

Vacancies are advertised in local newspapers, on job boards and large employers’ websites, in stores, and on the Government’s Find a Job service.

Entry routes and training

You can enter this career by applying directly to employers for trainee or assistant posts. Alternatively you could begin an apprenticeship. There are two in this field:

• Butcher (level 2 / intermediate)
• Advanced butcher (level 3 / advanced)

Retail butchers usually train on-the-job or via work-based training. New entrants need to obtain food safety qualifications. It might be possible to work towards a certificate or diploma in customer service or retail skills. Some large companies provide the opportunity to work towards a qualification for proficiency in food manufacturing excellence, or for proficiency in meat and poultry industry skills. Some companies provide total in-house training, and others provide practical training while a college teaches the theory content.

Retail butchers can progress to team leader and manager posts. Some might start their own business.

Qualifications

If you wish to enter this career through an apprenticeship, you will need GCSEs in English and maths, although you may be able to complete these alongside your programme.

Adult opportunities

Age limits: It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Some entrants have developed relevant skills through dealing with the public, food retail work or handling cash.

Related careers

• Butcher: wholesale
• Fishmonger
• Sales assistant
• Sales executive