Apprentice Butcher
R & J YORKSHIRES FINEST FARMERS AND BUTCHERS LIMITED
RIPON (HG4 3RJ)
Closes on Monday 15 September 2025
Posted on 21 July 2025
Contents
Summary
A fantastic opportunity to join a family run butchery business who pride themselves on Quality, Consistency and No Compromise. We supply some of the top restaurants in the country from Michelin Stars through to local cafes. Learn from experts in the butchery field who have become Master Craftsmen and will share their wealth of knowledge.
- Wage
-
£15,704 to £25,396.80, depending on your age
National Minimum Wage
- Training course
- Butcher (level 2)
- Hours
-
Monday to Friday, ideally 5am – 2pm finish (could be flexible with start time due to transport)
40 hours a week
- Start date
-
Sunday 21 September 2025
- Duration
-
1 year 6 months
- Positions available
-
2
Work
Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.
What you'll do at work
Where you'll work
WATEREDGE
KIRKBY MALZEARD
RIPON
HG4 3RJ
Training
Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.
Training provider
LUMINATE EDUCATION GROUP
Training course
Butcher (level 2)
Understanding apprenticeship levels (opens in new tab)
What you'll learn
Course contents
- Comply with regulations and legislation relevant to their role and business.
- Maintains and sharpens knives and cutting equipment.
- Manual handling of carcases or primals through the manufacturing or butchery process.
- Adhere to the organisational policies and standard operating procedures.
- Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
- Support colleagues in delivering the daily workplace requirements.
- Use technology and applications to support production, sales, and customer service.
- Contribute to continuous improvement activities which focus on improving sustainability within the business.
- Communicate with customers and stakeholders to meet their requirements.
- Process and dispose of waste material.
- Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
- Serve customers in line with brand standards.
- Advise customers on the use by dates, storage, preparation, and cooking of meat products.
- Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
- Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
- Provide provenance and heritage product information.
- Set up and close meat counter displays.
- Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
- Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
- Maximise the saleable yield for the business relating to carcases or primals.
- Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
- Adhere to customer specifications and contracts.
- Contribute to foreign body control and metal detection.
- Meet key performance indicators within meat processing.
- Comply with regulations and legislation relevant to their role and business.
- Maintains and sharpens knives and cutting equipment.
- Manual handling of carcases or primals through the manufacturing or butchery process.
- Adhere to the organisational policies and standard operating procedures.
- Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
- Support colleagues in delivering the daily workplace requirements.
- Use technology and applications to support production, sales, and customer service.
- Contribute to continuous improvement activities which focus on improving sustainability within the business.
- Communicate with customers and stakeholders to meet their requirements.
- Process and dispose of waste material.
- Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
Training schedule
Requirements
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.
Skills
About this employer
We are a family farm and butcher that farms in Nidderdale, with an informal co-op of farmers supplying us from across the Yorkshire Dales, Moors and Vales. Our family has farmed in Yorkshire since the 1850’s. All of our farming is based on a Low and Slow process; Grass fed or free range, and using traditional and contemporary hanging and curing techniques, that help set us apart from your ordinary butcher! We supply some of the best restaurants, pubs and hotels across the country whilst also now offering our amazing product to the home cooks amongst you.
https://www.randjyorkshiresfinest.co.uk/ (opens in new tab)
Disability Confident
A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.
You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.
After this apprenticeship
Ask a question
The contact for this apprenticeship is:
LUMINATE EDUCATION GROUP
Leeds City College Apprenticeship Team
apprenticeships@leedscitycollege.ac.uk
01132846464
The reference code for this apprenticeship is VAC1000332717.
Apply now
Closes on Monday 15 September 2025
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