Butcher

As a butcher you work with meat from animals to finished products. You butcher cut and process meat into cuts pâtés and specialities and you ensure quality and hygiene is in order all the way. When you are done you have a journeyman's certificate and are skilled in a craft that is an important part of Danish food production.

§What do you do in everyday life?

You receive whole or half animals and cut them into the cuts customers and the business request. You make cold cuts, sausages, and ground products and keep a sharp eye on the meat being fresh and hygiene being top-notch. Some butchers work in a shop with a service counter and customer contact while others work in industry where production runs on a larger scale. The trade requires good craftsmanship, precision, and respect for the raw material.

• 01You learn to butcher and cut meat into the right portions.
• 02You become good at making spreads, sausages and processed products.
• 03You work with quality and freshness so the products are good to eat.
• 04You learn to advise customers about meat and preparation at the service counter.
• 05You get on top of food hygiene and safety throughout the process.
• 06You get a craft with good craftsmanship and respect for the material.

§How do you get started?

You typically start with a basic course at a vocational school and then need an apprenticeship — for example with a butcher, in a supermarket, or in the food industry. The education alternates between school stays and practice so you learn the technique and use it on real tasks right away. You get paid during training and learn the trade alongside experienced butchers.

§The way forward

With the journeyman's certificate you can work in butcher shops supermarkets and in the food industry. You can specialise become production foreman or open your own business. There are good job opportunities and skilled butchers are sought after. If you want to go further the journeyman's certificate can be a springboard to further education in food quality or management.

“A good piece of meat begins with a butcher who knows exactly where to place the knife.”