Nowadays, butchers are expected to know where their produce comes from before it reaches their store. That forms part of the customer service advantage they have over multiple retailers. But what happens once they weigh that meat, wrap it, and send it home with the customer?
Innovation is key to success and butchers have an opportunity to offer this to their customers. Keith Fisher shares some creative solutions.
George Jephson has travelled the world, learning new butchery skills and applying them to the UK. He speaks to Meat Trades Journal about his experiences in the global meat industry.
The Butchery Employer Trailblazer Group (BETG) has received final government approval for the Advanced Butcher Apprenticeship.
Kicking off our series of skills videos, the team at C Lidgates in London take us through the process of preparing a porchetta.
The British Beefeaters took home the best pork sausage title at this year’s World Butchers’ Challenge.
Cambrian Training Company has named the final six butchers who will be battling it out in the WorldSkills competition.
As The British Beefeaters get ready to for the World Butchers’ Challenge next month, some of the toughest competition is bound to come from New Zealand’s Pure South Sharp Blacks.
It would be fair to say that JW Mettrick & Son know their stuff when it comes to Butchery.
We’ve already introduced you to the British Beef Eaters, who will be representing Great Britain in the World Butchers’ Challenge, but who will they be going up against to be crowned the best in the business?
Pig farm managers are being offered the opportunity to benefit from workshops tailored to educate them about their responsibilities under the Environmental Permitting Regulations (EPR).
The UK International Butcher Team of Lucy Crawshaw and Joe Smith scored their best-ever result at the International Young Butcher Competition at IFFA in Frankfurt, Germany.
Staff members at James Martin’s Manchester restaurant have become the first in the North West to be trained in meat knowledge and quality.
Sixteen-year-old Hannah Blakey from Leeds City College has been crowned the victor of the Welsh heat of the WorldSkills butchery competition.
Two butchers’ shops, which are members of industry body the Q Guild, the industry body representative, have been developing connections with local schools.
WH Frost Butchers of Manchester and meat wholesaler Hartshead Meats of Lancashire, both Q Guild members, teamed up to deliver an educational programme to catering students.
Nuffield Farming is encouraging individuals in the agricultural industry aged between 22 and 45 interested in international experience to step forward.
An Inverurie butcher has set the new world record for sausage-making at the Grampian food festival over the weekend.