Abp Ltd

Apprentice Butcher - Intermediate (Level 2)

Abp Ltd (Employer)

Workforce Training & Development Ltd (Training Provider)

Wage Competitive salary
37.0 hours per week Monday - Friday, 7am - 3.30pm, however flexibility required due to the demands of the business
18 months (duration)
1 October 2020(start date)
Butcher (apprenticeship standard)
7 positions available
30 September 2020 (application closing date)
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Job Description

We are looking to recruit butchery apprentices for our abattoir and boning hall. Working in a busy department you will learn how to become a great butcher.


You will learn how to:

  • Bone beef fore and hind quarters
  • Trim beef to company specification
  • Section joints of beef
  • Pack the meat in line with customer/company specifications

Regular completion of apprenticeship course work to include:

  • History of meat industry
  • Knife skills
  • Health and Safety
  • Food Safety
  • Animal Welfare
  • Procurement and selection
  • Farm to fork

Completion of assessment at the end of your training period.

Engage in all aspects of training and communication within the company.

Future Prospects

You will learn how to become a great butcher and have the potential to move onto a Level 3 qualification.

Reality Check

The site is based in a rural location therefore it is important to have transport arranged prior to engagement.

Apprentices are paid for their normal working hours and training that's part of their apprenticeship (usually one day per week). For more information please visit: https://www.gov.uk/national-minimum-wage-rates

Skills Required

  • Practical skills and the ability to work well in a team
  • Good communication skills
  • A friendly, positive, hardworking approach to work
  • To be reliable as you will be an important part of a small team

Qualities Required

  • Good time keeping
  • Willing attitude
  • A friendly, positive, hardworking approach to work
  • Committed

Qualifications Required

None specified.

Training Provided

On the job practical training will take place on the production floor as well as the training room. Learners will be given the relevant skills, knowledge and behaviours as part of the programme.

It is foreseen that a day a week will be dedicated to upskilling and becoming the best possible butcher with the potential to progress further.

Learners will gain:

  • Knife Skills Award - Level 2
  • Award in Food Safety - Level 2
  • Award in H&S - Level 2
  • Level 1 Functional Skills - English
  • Level 1 Functional Skills - maths
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