Dunfermline Athletic

WHOLESALE BUTCHER

Wholesale butchers cut, bone, trim and pack meat for sale to retail and catering butchers, restaurants and hotels. They usually work in meat plants or depots.

A wholesale butcher needs to be in good physical condition to cope with long periods standing, lifting and carrying objects. A steady hand, common sense and safe working habits when using tools and equipment, such as knives and band-saws is necessary. The ability to handle fresh meat is essential.

Wholesale butchers are normally employed by private wholesale meat companies. There are opportunities to use cutting skills within other meat operations, e.g. retail butchers, manufacturing butchers and meat cutting factory

The usual route for entry as a wholesale butcher is by direct application to an employer, or young people can train via government sponsored work-based training schemes. The recognised courses for wholesale butchery are SVQs in Meat Processing at Level 2. Opportunities are available to train through Modern Apprenticeships which lead to SVQs at levels 2 and 3 respectively

There is no age restriction for entry provided applicants are fit and healthy. Abattoirs, processors and manufacturers often prefer to employ those aged 18 plus, where a great deal of machinery is used. Slaughtermen must be, by law, aged 18 or over.



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