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A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods through private stores, but nowadays, most meat is sold through supermarkets.
Duties
A butcher will carry out primary butchery by selecting carcasses, sides or quarters from which primary cuts can be produced with the minimum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company procedures, trim primal cuts and prepare for secondary butchery of sale, and store cut hygienically and safely. Secondary butchery is boning and trimming primal cuts in preparation for sale. A butcher will also manufacture meat products for sausages, pies and stir-frys. Butchers will normally buy in ‘hindquarters’ which will be either the left or right side of a cow's back and leg. The back is called ‘long roast’ and the leg either a ‘Top’ or ‘Top bit’
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