Apprentice Butcher

Turner Price

Hull (HU4 6PD)

Closes in 22 days (Friday 8 May 2026 at 11:59pm)

Posted on 15 April 2026

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Summary

A Trainee Butcher apprenticeship providing hands-on training in a 24/7 butchery facility. You will learn portion, stock and quality control, develop in-depth knowledge of beef, lamb, pork and value-added products, and work as part of a fast-paced team towards butcher qualifications.

Wage

£16,640 to £26,436.80, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Salary will be discussed at interview, with typical increases based on skills development and length of service.

Training course
Butcher (level 2)
Hours
Working Week is Monday to Friday 7am to 4pm

40 hours a week

Start date

Monday 25 May 2026

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

The apprentice will support qualified butchers with daily production tasks including mincing, dicing joints, preparing steaks and handling fresh and frozen meat. They will follow strict food hygiene, health and safety standards, assist with portion and quality control, and work efficiently as part of the butchery team while developing practical skills.

Where you'll work

Wiltshire Road
Hull
HU4 6PD

Training

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

Training provider

BISHOP BURTON COLLEGE

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

You will spend 4 days in the workplace and 1 day at Bishop Burton College completing your off-the-job training.

Requirements

Essential qualifications

GCSE in:

  • English (grade 3/D)
  • Maths (grade 3/D)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • Organisation skills
  • Logical
  • Team working
  • Initiative
  • Physical fitness
  • Fast-paced worker

Other requirements

This role involves early starts, working in a cold environment, and a fast-paced setting. It is physically demanding and requires reliability, attention to detail, and a strong work ethic.

About this employer

Turner Price is a Hull-based wholesale butcher supplying high-quality meat and poultry to the foodservice, catering, and hospitality sectors. The company combines traditional butchery skills with modern production and distribution, offering reliable service, tailored cuts, and consistent quality to meet customer requirements.

https://www.turner-price.com/ (opens in new tab)

Company benefits

25 days annual leave plus bank holidays. Convenient on-site location with free nearby parking and good bus links. Cycle to Work scheme and life insurance available after successful completion of probation.

After this apprenticeship

The successful applicant, on completion of the apprenticeship, will be offered a full-time role or, if desired, the opportunity to progress onto the Level 3 Butcher apprenticeship to further increase their qualification and skill level.

Ask a question

The contact for this apprenticeship is:

BISHOP BURTON COLLEGE

Jade Bishop

apprenticeshipenquiries@bishopburton.ac.uk

01964553056

The reference code for this apprenticeship is VAC2000026606.

Apply now

Closes in 22 days (Friday 8 May 2026 at 11:59pm)