Most butchers learn their skills through on-the-job training lasting more than a year. No formal education is required.
Education
There are no formal education requirements to become a butcher.
Training
Butchers typically learn their skills on the job and the length of training varies considerably. Training for simple cutting may take only a few weeks. However, more complicated cutting tasks generally require training that may last from several months to more than a year.
Training for entry-level workers often begins by learning less difficult tasks, such as making simple cuts, removing bones, or dividing wholesale cuts into retail portions. Under the guidance of more experienced workers, trainees learn the proper use and care of tools and equipment. For example, they learn how to sharpen their knives and clean working areas and equipment.
Trainees also may learn how to shape, roll, and tie roasts, prepare sausage, and cure meat. Those employed in retail stores are usually taught basic business operations, such as inventory control, meat buying, and recordkeeping. Employees also receive training in food safety to minimize the risk of foodborne pathogens in meats.
Butchers who follow religious dietary guidelines for food preparation may be required to undergo more specialized training and certification before becoming endorsed by a religious organization to prepare meat.
Important Qualities
Concentration. Butchers must pay close attention to what they are doing in order to avoid injury and wasting meat.
Customer-service skills. Butchers who work in retail stores should be courteous, be able to answer customers’ questions, and fill orders to customers’ satisfaction.
Dexterity. Butchers use sharp knives and meat cutting equipment as part of their duties. Therefore, they must have good hand control in order to make proper cuts of meat that are the right size.
Physical stamina. Butchers spend hours on their feet while cutting, packaging, or storing meat.
Physical strength. Butchers should be strong enough to lift and carry heavy boxes of meat, which may weigh more than 50 pounds.