Butchers must have an extensive knowledge of the different meats they sell, in order to be able to advise the customers which product best suits their needs. Work in the back room involves the separation of the meat from the carcasses, and it’s classification into different cuts: as well as preparation of other meat-products, such as sausages, minced meat, etc. Butchers may also be responsible for the purchasing of tmeat, which is subject to seasonal variation. Also important is the preparation of an appealing window or showcase display. Constant hygiene and cleanliness is of the utmost importance.
Description
2012
