Butchers prepare meat and sell it in shops, supermarkets, or through wholesalers. Specialist butchers prepare organic, kosher, or halal meats, depending on local demand.

The Work

You could be:

• removing bones and sawing, cutting, dicing and mincing meat
• creating recipes for making new products such as burgers or readymade meals
• making raw and cooked meat into sausages and pies
• serving customers; weighing and packaging meat and giving advice on preparation and cooking
• making sure work areas are kept clean at all times
• sharpening and cleaning knives and operating cutting machinery
• displaying produce in windows or cabinets
• monitoring stock levels, placing orders and storing meat correctly
• driving to markets, wholesalers and customers’ premises to collect and deliver products.

Pay

The figures below are only a guide. Actual pay rates may vary, depending on:

• where you work
• the size of the company or organisation you work for
• the demand for the job.

Starting pay is often based on the National Minimum Wage (NMW) or the National Living Wage (NLW).

As of 1 April 2026 the National Minimum Wage is £8.00 an hour for workers under 18, £10.85 an hour for workers aged 18 to 20. The National Living Wage for those aged 21 and over is £12.71 an hour.

The apprentice rate, for those aged under 19 or aged 19 or over and in the first year of their apprenticeship, is £8.00 an hour (1 April 2026).

With experience this can rise up to £15.00 an hour or more.

Conditions

• Your workplace will be clean and indoors, but might be cold.
• You would work around 40 hours a week, including early mornings, evenings and weekends.
• There will be heavy lifting.
• Your employer will give you protective overalls, disposable gloves and something to cover your hair.
• You would stand for long periods.

Useful Subjects

• Health and Food Technology

Getting In

• You do not need formal qualifications but a good general education is useful.
• You need basic reading and numeracy skills.
• You can get in through a Modern Apprenticeship in Food and Drink Operations (Meat and Poultry Skills) at SCQF Level 5.
• A driving licence may be useful.
• For some aspects of butchery work, you must be over 18 years old.

What Does it Take?

You must be:

• practical, with accurate attention to detail
• physically fit
• able to follow health and safety rules
• able to work in a team
• polite and friendly.

You should also have:

• good communication skills
• good customer service skills
• number skills, for dealing with money
• good hygiene awareness.

Training

• Training is mainly on the job. You can work towards SVQ Food and Drinks Operations (Meat and Poultry Skills) at SCQF Levels 5 and 6.
• You would be expected to complete a relevant food safety course.
• You would complete continuous professional and personal development throughout your career.

Getting On

• You can work up to supervisor or manager.
• In a supermarket, you could become a departmental manager and then possibly a general manager.
• You could move into another profession such as meat hygiene and quality.

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Contacts

The following organisations may be able to provide further information.