Butchery work mostly involves preparing the product and offering the best customer service while at it. People looking at joining this industry need to have a deep interest in meat as well as working with people. This could be in retail or wholesale setting. Becoming a butcher is mostly vocational and up to date, there is no known education or certification that is formal. However, they may choose to enroll into a culinary school but the much they can learn here is how meat can be used in different cookery methods.

Aspiring butchers learn best through apprenticeship or on-the-job training which takes between one to three years for one to be a fully fledged butcher. By watching an experienced butcher, they will be able to learn how to package and separate meat as well as wield saws, grinders and knives with efficiency and accuracy. This goes along way in giving them first hand experience in the industry. An aspiring butcher must be precise and practical in his work.

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A butcher must exercise good hygiene and have a professional approach to health issues. He should be able to maintain good and lasting relationships with customers and suppliers. Meat requires chilled cold storage areas to maintain its freshness. Aspiring butchers will need to get accustomed to high degrees of cold and damp rooms if they are to become successful butchers. They will need to auger well with such conditions as they will constitute their everyday life when they start working full time.

Becoming a professional butcher takes time and the learner must be patient. To start with, they will be assigned minor and repetitive jobs like de-boning and simple cutting but they will definitely progress from here to more complex butchery activities. They will have to be patient to become professional butchers and be ready to learn. An aspiring butcher will have to keep a keen eye and exercise proper hand coordination. Cutting poses a risk on its own and people need to be extra careful to avoid injury. Butchers use sharp tools and their movement within the working area is mostly swift.

They also need to build their muscles to be strong enough as a butcher's work involves carrying heavy chunks of meat either from the trucks to the butchery or within the butchery. The upper body is mostly in use as proved by sawing and chopping of meats. After thorough training, the learners will be able to answer clients' questions on any meat related questions and advise them on picking good beef. Aspiring butchers are cautioned to have strong stomachs as this job is not for the faint-hearted and squeamish.