Butchery Information

Want to know more?

Go to the CONTACT US page enter your details and then click which county you are from. A member of the NFMFT from your area will contact you to arrange a visit for you where you can ask more detailed questions about becoming a butcher and hopefully have a look around their business, thus reassuring you that this job is right for you.

If you are a work experience student then please select work experience on the drop down box on the contact page, and once again a member of the NFMFT from within your catchments area will contact you and hopefully be able to arrange your placement for you.
 

Why become a butcher?

  1. Great opportunities to earn and learn via the apprenticeship scheme.
  2. NVQs are job related and can be done via distance learning.
  3. The National Federation of Meat and Food Traders (NFMFT) has a has a dedicated training provider, which ensures uniform standards across the country.
  4. Make new friends and work as part of a team.
  5. Boost your self-confidence by achieving.
  6. Give your self a great sense of achievement by succeeding.
  7. Work you way up through the ranks one day becoming a manager or the owner.

Hours of work will depend on the type of establishment you are working in. You will be on your feet all day therefore it can be tiring but rewarding.

Retail shops start early in the morning, and finish in the late afternoon, Saturdays being the busiest day.

Farm shops specialise in retailing their own produce and local foods.

Catering butchers usually work on a shift system supplying restaurants, hotels, public houses, schools and hospitals.

Abattoirs require a very early start, closed at weekends. You cannot normally get a job in an abattoir unless you are over 18 years of age.

Meat manufacturers and processors operate a shift system. The work involves far more machinery use.

 

 

M.E.A.T (Ipswich) Limited Windsor Food Machinery Ltd. Meat Traning Council BPEX Verstegen Butchery School