Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.
| Job Prospects | Average; employment for this occupation is expected to decline to the year 2010. |
|---|---|
| Salary Range | $25,000 to $40,000 |
| Brief | A leg of lamb, a fillet of beef or veal cutlets? While we owe our choice of meat cuts to the skills of a butcher, most would tell you that that these days cutting, boning and slicing are only part of the job. Butchers are equally dedicated to reducing customers' preparation time, by 'value adding' to our meats. There are approximately 1,922 Butchers working in South Australia. Employment is largely full-time with most working in the Retail Trade industry. Majority of butchers are males and in the 25 – 34 year age group. |
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TAFE SA courses that may be relevant for:
Butcher
Certificate I in Meat Processing (Meat Retailing)
Introduction
When we experience the pleasure of sitting down to a roast dinner, most of us acknowledge the skills of the cook. We should also spare a thought for the butcher who carefully selected and cut the prime section of lamb or beef. More often than not these days he/she also added a mix of herbs and spices.
Most of the butchers employed in South Australia work in retail outlets. They are trained in selecting, cutting, trimming, preparing and then displaying meat for sale. Retail butchers order their carcasses from a meat wholesaler or abattoir, where butchers are also employed. The day starts at around 6am for a butcher and according to a butcher proprietor, his apprentice starts by dressing the shop window with various cuts of meat.
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Education Requirements
Currently 59% of the workers in the industry have a Certificate III or IV. The remaining 36% have no post-school qualifications but it is strongly recommended that further study is undertaken if you want to be competitive in the industry.
TAFE SA offer courses that may help you to develop the skills required in this workforce. TAFE SA offers the following courses to help you find employment in this occupation; Certificate I Meat Processing and a Certificate II Hospitality (Kitchen Operations).
For further information about these and related courses go to the TAFE SA website at http://www.tafe.sa.edu.au.
There are SA Apprenticeships available in this occupation. For further information go to the Traineeship & Apprenticeship website at dfeest.tas@saugov.sa.gov.au, or phone the Freecall number 1800 673 097.
Career Path
Employment prospects, particularly in specialist butcher retail outlets, are excellent according to employers and industry representatives. An ageing workforce, a national skills shortage, low numbers in training and moderate job turnover have contributed to the positive employment outlook.
Butchers are employed in small or large retail businesses or supermarkets. Some are self-employed. They also work in wholesale and export businesses, where they prepare meat for local consumption or for export. Qualified butchers may have the opportunity to become involved in other areas of the hospitality and food industries, such as meat and meat products inspection, export and associated services.
It is a fairly large occupation. Employment prospects for butchers are improving because of the trend towards fancier meat cuts and products, an ageing workforce and low numbers in training. Openings for apprentices are generally good.
Industries
Retail Trade, Wholesale Trade
Interview
Belinda Potter - Meat Processing
“At TAFE you get to try different things that you wouldn’t normally get the chance to learn about”.
Belinda had not always imagined becoming a Butcher. After finishing school, Belinda had first planned to join the Navy and with a change of direction decided to try meat processing after she had experienced working in the industry. “I’m working in an industry that I didn’t think I would be in,” she said. “I tried it and wanted to continue.”
Belinda chose to study the Pre Vocational course, gaining the Certificate II in Meat Processing over three years and chose to study at TAFE because she knew that it would be the best way to get a job. “Employers would then look at the qualifications, rather than seeing that you’re starting from scratch,” she said.
Studying at TAFE also gave Belinda wider knowledge of the industry and the type of work involved before starting in the job. “At TAFE you get to try different things that you wouldn’t normally get the chance to learn about,” she said.
Belinda won the award for most proficient final year student and also entered the WorldSkills competition in 2003. Her goals are to continue to learn more about the industry. “It could potentially lead to working in your own place, doing meat inspection, managing the meat room, or even managing a whole store,” she said.
Belinda recalls enjoying the environment at TAFE. “It was relaxed compared to school and it’s an adult atmosphere. You’re there because you want to be there,” she said. “You can take on learning and push yourself as much as you want and it’s enjoyable.”
Nature of the Job
'Then he'll look at the day's orders for both raw and prepared (value added) meats. These days, instead of the customer taking home a lump of meat for $10, many are prepared to pay $12 and have it prepared for them,' says this butcher.
Value adding, partially or fully preparing meat, has become a significant and creative part of a butcher's role. Busy people are delighted not to have to prepare their own kebabs, or stuff their rolled beef, or marinate their veal. These days, butchers even provide customers with meat that has been partially or fully cooked. 'It's a good thing to become a butcher nowadays. It's exciting and the level of training that apprentices receive is outstanding,' he says.
Butchers, who are employed in retail outlets, have lots of customer contact. 'I love the people that I meet. They always seem to be happy, because they're excited about having a dinner party or having a nice roast. It's a very relaxing work environment, there are always jokes flying about among butchers,' he says.
Typical Physical Working Environment
A fourth year General Butcher apprentice says he became a butcher because of his interest in food preparation and his decision not to go on to university. 'I'm learning new things all the time and it's creative because there are many different ways to cut meat.' He has scooped numerous awards, can look forward to reducing his apprenticeship from four to three-and-a-half years because of his outstanding effort. He recommends that people considering this occupation have excellent hand-eye coordination, be willing to do routine tasks and have good customer skills.
Typical Occupational Example
Because their main tools of trade include knives, meat cleavers, the mincing machine and the slicer, a butcher's work environment can be hazardous. The work floor can often be slippery. And, because meat needs to be stored in extremely cold conditions, the working environment can be chilly.
For further information, contact:
Australasian Meat Industry Employees Union (Federal Office)
Level 1, 39 Lytton Rd East Brisbane QLD 4169
Ph: (07) 3217 3766
Fax: (07) 3217 4462
Email: admin@amieuqld.asn.au
Internet Address: http://www.amieu.asn.au
National Food Industry Training Council Ltd
PO Box 13025 George St Brisbane QLD 4003
Ph: (07) 3236 1919
Fax: (07) 3236 1999
Email: nfitc@nfitc.com.au
Internet Address: http://www.nfitc.com.au
Australian Meat Industry Council
PO Box 1208 Crows Nest NSW 1585
Ph: (02) 9086 2200
Fax: (02) 9086 2201
Email: admin@amic.org.au
Internet Address: http://www.amic.org.au
Earning Potential
Qualified apprentices can earn about $25,000 which may go as high as $40,000 for more experienced butchers. For those in a management role, salaries can reach much higher than this.
Further Information
For further information about all TAFE SA Courses, phone 1800 882 661 or email tafeinfo@saugov.sa.gov.au
This Career Profile information was last modified: 24/10/2007 2:53:00 PM
The information was accurate at the time of publication. TAFE SA and their agents reserve the right to make any changes necessary
