This occupation is found in small, medium, and large employers in the private sector such as meat processors and manufacturers, instore retailers, and independent retailers. Meat processors and manufacturers range from multi-national processing businesses supplying meat or meat products to large food outlets, supermarkets, and hotel chains; to smaller meat processors supplying independent or local food businesses. Retailers could include supermarkets, independent retailers, and farm shops.
The broad purpose of the occupation is to prepare and provide a variety of cuts of meat, and poultry for consumers to buy. This is a core and options apprenticeship, with two options and the option taken is dependent on the specialism of the employer.
Option 1 - the broad purpose of a retail or instore butcher depends on place of employment. In most retail establishments, they are responsible for receiving and storing meat products in accordance with food safety and health and safety regulations, to maintain meat quality. They may package and price meat items after cutting and preparing for meat display.
Option 2 - a butcher in a processing or manufacturing plant has a more diverse set of tasks. Specialist equipment may be used to break down, debone, cut, and trim meat species into primals for retail or catering cuts. They will then be processed and/or sold to both domestic and international customers.
The emerging green economy is creating increasing opportunities for meat services and manufactured/processed products. This may require activities to be focussed on raising awareness of the benefits of carrying out transactions or purchases or products within an environmentally sustainable model.
In their daily work, an employee in this occupation interacts with a wide range of internal stakeholders such as members of their own team, or other departments such as sales, operations, IT, HR, customer services, senior management, and finance.
They may also interact with external stakeholders such as clients or customers, suppliers’ enforcement agencies and regulators, and auditors.
An employee in this occupation will be responsible for the cutting, preparing, packaging and presentation of meat products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
Option 1 - in the retail environment a butcher will be responsible for customer service, special order cuts, record-keeping, inventory, cash handling and accountability for cash-balancing. They will prepare meat products for sale such as roll and tie roasts, cooked meats, prepare sausages, make, and cook pies and ready meals, and cure meat. They will also advise on how to cook each cut of meat for maximum flavour, and eating qualities, and can give helpful tips to their customers. A butchers’ role in a retail environment requires a high level of specialist customer service skills and knowledge.
Option 2 - a butcher in a processing or manufacturing plant may breakdown carcases into primal cuts, debone and prepare for further processing. Processing plants and retail shops may involve the production of products like sausages, retail or catering cuts of meat, mincing, slicing and dicing meats to specific customer specifications, such as hotels, restaurants, multiple retailers, and schools. In processing plants, butchers often work on production lines. In these environments, workers may be exposed to cold temperatures, damp, and loud noise. They may well use high-risk machinery and need to wear full PPE and personal protective clothing (PPC) and observe food safety and health and safety legislation.
Butchers are on their feet all day and are involved in moving and handling large carcases and boxes. They work with sharp utensils and equipment such as saws and knives and must adhere to safe methods of work and wear appropriate personal protective equipment (PPE). They may also need to sharpen their utensils such as knives.
Butchers can work in meat processing plants, catering butchers, and manufacturing businesses, that can include farm shops, supermarkets, and meat markets.
In this role an individual may work on their own and in a range of team settings. They work within agreed budgets and available resources. They work with high levels of supervision, usually reporting to line managers.
Counter sales assistant
Poultry processor
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Duty 1 Maintain the quality of fresh meat during preparation and process operations. |
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Duty 2 Provide product and process information in compliance with business and legal requirements. |
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Duty 3 Contribute to the health and safety of colleagues, customers, and the working environment by reducing hazards or reporting incidents. |
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Duty 4 Contribute to the business key performance indicators through the reduction of waste and improving sustainability. |
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Duty 5 Maintain meat storage systems in line with regulation and legislation. |
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Duty 6 Contribute to internal and external audits by recording information and sharing with stakeholders. |
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Duty 7 Support the delivery of coaching, training, and development requirements for colleagues. |
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Duty 8 Undertake primal or secondary butchery as per company specification. |
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Duty 9 Undertake daily procedures on workplace, personal safety and health and safety which meet business and legal requirements. |
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Duty 10 Maintain quality control and consistency of the product in line with business and legal requirements. |
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Duty 11 Use IT, technology, and digital solutions to input data, set up machinery or equipment, online orders, social media, and temperature checks. |
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Duty 12 Contribute to continuous improvement of systems and processes to ensure procedures, policies and guidance are updated in line with technology advancements, legislative and social changes. |
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Duty 13 Receive deliveries and check their content and food safety. |
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Duty 14 Maintain tools and equipment to ensure safe working practices, and PPE and PPC are used. |
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Duty 15 Contribute to the maintenance of stock availability through business procurement system. |
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Duty 16 Maintain fresh meat and/or self-service product displays for retail sale including labelling and pricing and removing from display at end of day. |
S11 S12 S13 S14 S15 S16 S17 S18
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Duty 17 Undertake traditional butchery skills such as sausages, burgers, French trimming and ready to cook meals. |
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Duty 18 Contribute to promotional and product launch activities to support the success of the business. |
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Duty 19 Maintain workflow and line speed practices to ensure production flow. |
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Duty 20 Set up automated machinery daily and prepare it for the food safety window at the end of shift. |
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K1: The development of the meat sector and how practices have evolved.
Back to Duty
K2: The principles of butchery and slaughter practices, such as Halal and Kosher.
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K3: The principles of waste minimisation, saleable yield, and predictive costing methods.
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K4: Meat processing and preparation including the supply chain and traceability functions.
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K5: The principles of meat species such as butchery by products, primal, joints and muscles.
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K6: The craft and knife skills used for cutting, boning, and trimming of meat.
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K7: Methods and approaches for using mechanical equipment for secondary processes such as mincing
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K8: Cold storage including the control of temperature, and safe movement of meat in the butchery environment.
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K9: Stock control and quality assurance.
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K10: Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment.
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K11: Methods for weighing meat products.
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K12: Collaborate with the team or individual to support the working environment.
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K13: Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role.
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K14: Use of IT and digital systems, and software used in their business.
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K15: The customer profile of the business and customers’ purchasing habits.
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K16: The business aims and objectives and how their work contributes to them.
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K17: Methods for communicating with customers, to support and increase sales, and encourage customer loyalty.
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K18: The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
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K19: The grading and classification of carcases, the equipment used, and the impact it has on the products.
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K20: The impact of their role in the audit and inspection process.
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K21: The need for traceability in the procurement and supply of meat.
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K22: The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies.
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K23: The counter sales environment, such as cash administration, retail display, stock replenishment systems including on-line services.
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K24: Common cuts associated with Retail/Instore meat products for example poultry, game, pork, beef or lamb.
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K25: Methods for product pricing, sealing, packaging, and labelling.
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K26: The factors that influence demand of meat products and seasonal foods.
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K27: Heritage and provenance information in store and in retail.
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K28: The parameters of customer specifications or contracts.
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K29: Importance of foreign body control and metal detection.
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K30: The volume and pace of meat processing required to meet key performance indicators (KPIs).
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K31: The saleable yield of the business relating to carcases or primals and how to maximise it.
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K32: Common cuts associated with Process meat products for example poultry, game, pork, beef or lamb.
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S1: Comply with regulations and legislation relevant to their role and business.
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S2: Maintains and sharpens knives and cutting equipment.
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S3: Manual handling of carcases or primals through the manufacturing or butchery process.
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S4: Adhere to the organisational policies and standard operating procedures.
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S5: Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
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S6: Support colleagues in delivering the daily workplace requirements.
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S7: Use technology and applications to support production, sales, and customer service.
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S8: Contribute to continuous improvement activities which focus on improving sustainability within the business.
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S9: Communicate with customers and stakeholders to meet their requirements.
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S10: Process and dispose of waste material.
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S11: Serve customers in line with brand standards.
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S12: Advise customers on the use by dates, storage, preparation, and cooking of meat products.
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S13: Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
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S14: Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
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S15: Provide provenance and heritage product information.
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S16: Set up and close meat counter displays.
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S17: Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
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S18: Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
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S19: Maximise the saleable yield for the business relating to carcases or primals.
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S20: Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
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S21: Adhere to customer specifications and contracts.
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S22: Contribute to foreign body control and metal detection.
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S23: Meet key performance indicators within meat processing.
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S24: Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
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B1: Operates professionally with integrity and confidentiality.
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B2: Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation.
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B3: Has accountability and takes responsibility and ownership of their tasks and workload.
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B4: Seeks learning opportunities and continuous professional development.
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B5: Works flexibly and adapts to circumstances.
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English and maths qualifications must be completed in line with the apprenticeship funding rules.
This standard aligns with the following professional recognition:
| Version | Change detail | Earliest start date | Latest start date |
|---|---|---|---|
| 1.3 | Occupational standard and end-point assessment plan revised | 04/03/2025 | Not set |
| 1.2 | Occupational standard, end-point assessment plan and funding band revised | 16/09/2024 | 03/03/2025 |
| 1.1 | Standard revised and end-point assessment plan revised. The funding band for this standard has been reviewed and remains at £9000. (Dec-2018) | 19/09/2016 | 15/09/2024 |
| 1.0 | Retired | 24/09/2015 | 18/09/2016 |
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