Apprentice Butcher

Summary

The Apprenticeship at Taylor's Butchers provides hands-on training in the butchery trade. Apprentices learn the art of meat preparation, including cutting, boning, as well as managing inventory, customer service and adhering to health and safety standards. The program offers practical experience and skills development leading to a qualification.

Wage

£16,881.80 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

Training course

Butcher (level 2)

Hours

5 days a week, 8am - 5pm. Working days TBC

42 hours 30 minutes a week

Start date

Wednesday 21 May 2025

Duration

1 year 6 months

Positions available

1

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

Meat preparation: learn to cut, bone and trim meat to specific requirements ensuring high-quality standards
Customer service: interact with customers, assisting them with product selection and offering advice on meat preparation and cooking
Health and Safety: follow food safety regulations, maintain a clean workspace and handle equipment safely
Product knowledge: gain knowledge of different cuts of meat, curing and other butcher products
Inventory management: assist in stock rotation, ordering and managing inventory levels
Training in techniques: learn traditional and modern butchery techniques under the guidance of experienced professionals

Where you'll work

188 ASHBY HIGH STREET
SCUNTHORPE
DN16 2JR

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED

Your 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.

Your training plan

Butcher Level 2
All training is done at the workplace

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Hard working
Good time keeping

About this company

Taylor's Family Butchers in an award-winning family-run business located in Ashby, Scunthorpe. Established in 2016 the butchers pride themselves on offering high-quality meats and a diverse range of products.

https://www.taylorsbutcherscunthorpe.com/ (opens in new tab)

After this apprenticeship

Full-time butcher/management.

Ask a question

The contact for this apprenticeship is: