Knowledge of meat is essential

There is more to being a butcher than just working in a butchery.

The term blockman falls under the broader career category of butchers and meat cutters.

Springsgate Pick n Pay butchery manager Ben Kluin has 14 years experience as a butcher and says the meat trade is a very large and diverse industry.

This trade employs people with jobs ranging from meat cutting technician to blockmen or meat cutters.

Ben says to work in the fresh food trade you need enthusiasm and a willingness to learn.

Butchers do cut up meat but they need lots of other skills too, including being able to work in a team and to interact with customers.

Not only do they need to work to a high standard consistently but also in a hygienic and safe way.

He claims a passion for meat is essential.

The duties of a butcher are to cut, trim, bone, tie, grind meats such as pork, beef, poultry and fish and to prepare consumer-sized portions of meat for use or sale in retail establishments.

Customised training is where a butcher prepares special cuts of meat ordered by customers.

“We shape, lace and tie roasts, using a boning knife, skewer and twine,” he says.

To become a butcher will cost about R5 750 and the duration of the course can be six weeks up to six months.

Responsibilites

Butchers are responsible for the cutting up of carcasses into smaller cuts, the trimming of meat cuts, the cost-effective use of trimmings and the attractive presentation of meat cuts.

Manufacturing meat products including biltong, boerewors, pickled meat and cold meat products is a valid part of their daily jobs.

“We have thorough knowledge of the preservation, packaging and freezing of meat,” says Ben.

They must ensure the controlled rotation of all meat and meat products takes place.

Other tasks are to prepare meat cuts and products on the display counter, to catch the shoppers’ eye.

They wrap, weigh, label and price cuts of meat, receive, inspect and store meat upon delivery, to ensure the quality.

Another daily task is to cure, smoke, tenderise and preserve meat.

A typical workday is from 7.30am to 5pm and at weekends, hours vary.

Requirements

Any responsible, eager, hard-working and self-motivated person can study to become a butcher.

They work with dangerous equipment and tools and therefore their eye and hand coordination should be well developed.

“If you do not focus on the job, you might have serious cuts or worse, lose a finger,” says Ben.

He is lucky as he has only suffered a cut on his finger caused by a knife and received six stitches.

But technology improves and they wear steel gloves to protect their hands as well as thermo vests which they wear under their overalls.

“The temperatures vary between 5º and 6º C where we work,” he adds.

This trade gives people the opportunity, once they have gained enough experience, to start their own butchery or biltong shop.

Employment possibilities exist at small enterprise butcheries, large firms and supermarkets, canning factories, cold storage plants and any organisation where food is processed in bulk, such as hospitals, restaurants and hotels.

“The career prospects are excellent for those who are prepared to work hard and learn,” concludes Ben.