Butchery Apprentice

Summary

As an Apprentice Butcher specialising in beef, you will receive a tailored training plan, mentor support, and potentially complete a nationally recognised Level 2 butchery qualification. The role is on our site in Bedford, where our experienced on-site team and training provider will support your development.

Wage

£15,704 to £25,396.80, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course

Butcher (level 2)

Hours

Monday - Friday 6am to 3pm

40 hours a week

Start date

Thursday 1 May 2025

Duration

1 year 3 months

Positions available

10

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

Meat Preparation: Learning how to cut, trim, debone, and grind meat. This includes mastering knife techniques and using equipment like slicers and grinders
Quality Control: Inspecting meat for defects, bruises, or blemishes and ensuring compliance with quality standards
Food Safety and Sanitation: Handling and storing meat according to proper food safety and sanitation procedures
Inventory Management: Checking inventory levels, preparing the workspace, and ensuring all equipment is in proper working order

Where you’ll work

Meadow Lane
Cardington
Bedford
MK44 3SB

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

WORKFORCE TRAINING & DEVELOPMENT LTD

Your training course

Butcher (level 2)

Equal to GCSE

Course contents

Comply with regulations and legislation relevant to their role and business.
Maintains and sharpens knives and cutting equipment.
Manual handling of carcases or primals through the manufacturing or butchery process.
Adhere to the organisational policies and standard operating procedures.
Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
Support colleagues in delivering the daily workplace requirements.
Use technology and applications to support production, sales, and customer service.
Contribute to continuous improvement activities which focus on improving sustainability within the business.
Communicate with customers and stakeholders to meet their requirements.
Process and dispose of waste material.
Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
Serve customers in line with brand standards.
Advise customers on the use by dates, storage, preparation, and cooking of meat products.
Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
Provide provenance and heritage product information.
Set up and close meat counter displays.
Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
Maximise the saleable yield for the business relating to carcases or primals.
Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
Adhere to customer specifications and contracts.
Contribute to foreign body control and metal detection.
Meet key performance indicators within meat processing.
Comply with regulations and legislation relevant to their role and business.
Maintains and sharpens knives and cutting equipment.
Manual handling of carcases or primals through the manufacturing or butchery process.
Adhere to the organisational policies and standard operating procedures.
Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
Support colleagues in delivering the daily workplace requirements.
Use technology and applications to support production, sales, and customer service.
Contribute to continuous improvement activities which focus on improving sustainability within the business.
Communicate with customers and stakeholders to meet their requirements.
Process and dispose of waste material.
Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.

Your training plan

Butcher Level 2
Training will take place at the work location with a mixture of on and off the job training

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Organisation skills
Problem solving skills
Team working
Initiative
Non judgemental
Patience
Physical fitness

About this company

Dunbia is a leading food company specializing in the production of beef and lamb products. Founded in Moygashel, Co Tyrone, Dunbia has grown significantly and now operates globally1. They focus on creating high-quality, naturally flavorful food and serve various market sectors with a wide range of products Dunbia is known for its commitment to quality, food safety, and sustainability. They have multiple locations across the UK and Ireland, including abattoirs, processing facilities, and retail packing sites.

http://www.dunbia.com (opens in new tab)

After this apprenticeship

Can progress to the Level 3 qualification.

Ask a question

The contact for this apprenticeship is:

WORKFORCE TRAINING & DEVELOPMENT LTD

The reference code for this apprenticeship is VAC1000315794.

Apply now

Closes in 4 days (Wednesday 30 April 2025)

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

After signing in, you’ll apply for this apprenticeship on the company's website.

Cookies on Find an apprenticeship

Contents