Apprentice Butcher

Summary

Work as part of a busy butchery team learning specialist knife skills, meat preparation, trimming and cutting techniques. You will follow strict food safety and hygiene standards while developing knowledge of product quality, traceability and production processes, working towards a Level 2 Butcher Apprenticeship.

Wage

£22,568 a year

Training course

Butcher (level 2)

Hours

Working hours will be discussed fully at interview. Typical hours are Monday to Friday. * Applicants aged 16–17: 6:00am–2:30pm. * Applicants aged 18 and over: 6:00am–2:30pm, with daily overtime required until production is completed.

40 hours a week

Start date

Tuesday 1 December 2026

Duration

1 year 6 months

Positions available

15

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

• Learn and develop practical butchery skills, including cutting, trimming and preparing meat products
• Work with a range of meats following specifications and production requirements
• Use knives and butchery equipment safely and effectively
• Follow strict food safety, hygiene and health & safety procedures at all times
• Support the preparation and packing of products ready for dispatch
• Check product quality, ensuring standards are met consistently
• Maintain a clean and organised working environment
• Work as part of a team in a fast-paced production setting
• Gain knowledge of traceability, stock control and waste minimisation
• Receive ongoing training and support to build confidence and competence in the role

Where you'll work

Staithes Road
Preston
Hull
HU12 8TB

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)

What you'll learn

• 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

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

The apprentice will work towards a Level 2 Butcher Apprenticeship
Training will be delivered through a combination of on-the-job learning and off-the-job study.

The apprentice will attend college one day per week during term time, with the remaining four days spent in the workplace gaining practical experience and developing skills under the guidance of experienced staff.

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
• Attention to detail
• Organisation skills
• Logical
• Team working
• Initiative
• Physical fitness

Other requirements

This role is in a fast-paced food production environment. You will stand for long periods and work in chilled conditions while handling raw meat. The work can be physically demanding and includes repetitive tasks. Early starts and set shifts may be required. You must follow strict hygiene, food safety and health and safety standards and wear employer-provided PPE. You must be able to travel reliably to and from the workplace.