How to Become a Meat Cutter
The work of a meat cutter or butcher is to prepare cuts of meats for their clients according to their instructions. Butchers may also take care of the knives and other equipment as well as monitoring the inventory. Other duties include proper displaying of food for customers and cleaning the meat.
Becoming a meat cutter does not necessarily require formal education and most butchers gain experience by working at a butcher shop or meat processing plant. To become successful in the flesh curing industry, you are required to have hands-on experience. Two years of on-the-job training is what is required fro one to be termed as highly skilled in meat cutting. Some of the basic skills that a trainee is required to master before proceeding to cut larger cuts of meat are bone removal, trimming and shaping simple cuts of meat. Meat cutter also are trained on issues to do with safety, inventory control, meat curing, and basic business operations.
Often, the meat cutting profession does not require formal training, but aspiring meat cutters may want to take a certificate or degree program. Holding a degree in meat cutting may assist the applicants to get into the meat cutting profession, and there may be a requirement for advancement within this field.
Through formal education the student gains a better understanding of this industry and meat cutting methodology. Certificate and associate degree programs are offered in community colleges, technical training institutes, and other institutions.
Those undergoing certificate programs take a year or less to complete this program and are trained on such subjects like knife care, meat merchandise, sanitation, food safety, custom meat cutting, and pricing. Associate degree programs offer more of the same topics but also cover other general topics like composition and history.
Some formal education programs allow the students to undergo internship programs. Students who undergo internship program gain a deeper experience of the industry as they interact with professionals and they get better equipped to join the workforce after graduating.
It is also possible for students to take an elective in relevant topics in some degree and certificate programs. These electives are quite useful in assisting the student gain relevant proficiency that can help them secure employment.
Butchers that have one or two years of work experience can take up managerial responsibilities. As a meat department manager, one is charged with the responsibility of ensuring the safety of the workplace, supervising the employees, and managing the sales reports.
In conclusion, as mentioned earlier, there is no formal education that is required for anyone to become a professional meat cutter. The only way that one can get through this is through apprenticeship and other times combine it with coursework and hands-on training.
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