October 2021

A butcher’s job is to cut meat professionally and is responsible for receiving and storing meat products. Supermarkets employ a butcher, fish. Some butches are self-employed and do everything on their own.

What does a butcher do?

• A butcher does a lot of hard work. They are on their feet all day doing their work routinely while working with sharp instruments like knives and saws.
• If a butcher works in some grocery store, they have to deal with customers while providing them the necessary knowledge.
• In processing plant meat cutters, they have to deal with high temperatures and loud noise.

Skills required for a professional butcher supplies

• Eye-vision and hand coordination should be present.
• Maintaining good health practices.
• Stamina to stand for long hours.
• Good communication skills for communicating with supervisors and customers.

Process of butchering

1. Pre-slaughter handling is one of the major concerns in this industry.  Pre-slaughter stress can be avoided if the group of animals is not mixed. During this process, the right ventilation and overcrowding should be avoided.

1. Stunning-This process limits the physical movement of the animal. It also results in less stress on the animal while giving superior meat quality. The three most common stunning methods are mechanical, electrical, and carbon dioxide (CO2) gas. This method is done to maintain the unconscious of an animal. Mechanical stunning needs a bolt through the skull using compressed air in animals. Electrical stunning involves a current of electricity through the brain of the animal. During this process, the animal is exposed to CO2 gas, where it acts as an anesthetic.
2. Slaughtering- Animals are frequently suspended by a hind limb and carried down a conveyor line for killing processes after being stunned. They’re usually bled called by severing the carotid artery and jugular vein with a knife inserted into the thoracic cavity. This approach allows for the most efficient evacuation of blood from the body. The slaughtering processes begin to differ by species at this phase in the process.

The professional butcher supplies handle all of these procedures very well.

Some countries also offer trade certifications to check the quality and safety as proper inspections are done to avoid any mistakes. Special equipment is used to slaughter, cut, and trim meats, then processed and sold in domestic and international markets.