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Meat and Poultry

The Meat and Poultry apprenticeship is a smart route for learners interested in a career in butchery.

Employer Overview

Available at Level 2 and Level 3, our Meat and Poultry apprenticeship helps students develop unrivalled knowledge and skills in the meat and poultry industry, working alongside expert assessors with industry experience. This apprenticeship can lead to work in butchery, sales and operations.

Framework

Funding band: £1,500

Length: Minimum 12 months

Sample units:

  • Receive livestock in food operations
  • Operate a meat carcase shackling system
  • Carry out flavour enhancement in meat processing
  • Understand how to produce sausages
  • Understand how to sell food products in a retail environment

Professional Progression:

  • Sales/Service Support Assistant
  • Slaughter Operative
  • Butcher
  • Meat and Poultry Operative

Funding band: £6,000

Length: Minimum 18 months

Sample units:

  • Receive livestock in food operations
  • Operate a meat carcase shackling system
  • Carry out flavour enhancement in meat processing
  • Understand how to produce sausages
  • Understand how to sell food products in a retail environment

Professional Progression

  • Specialist Butcher
  • Specialist Operations Manager
  • Sales/Service Manager

Standard

Funding band: £9,000

Length: Minimum 12 months

Units:

  • The development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions
  • The principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher
  • The principles of waste minimisation, saleable yield and predictive costing methods
  • The meat and poultry marketplace including the supply chain/traceability functions and key legislative and enforcement agencies that regulate the retail and/or process environments
  • The principles of meat and poultry species including knowledge associated with carcass by-products, primal, joints and muscles
  • The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required
  • Cold storage, stock control and safe movement of meat and/or poultry in the butchery environment
  • Stock control, product pricing, quality assurance and meeting the expectations of customers and/or contractors

Funding band: £12,000

Length: Minimum 18 months

Units:

  • The management of food safety & hygiene practices including cleaning and disinfection arrangements
  • The implementation of health and safety policy and application within the business or function. Also understanding of equality and diversity regulations and good practice
  • The principles and comparisons involved in the science of various meat and poultry species and effects on the selection, cutting and production process
  • The principles of animal welfare, selection, procurement and purchasing processes and the influence that provenance may contribute in the farm to fork supply chain for various red and white meat
  • The end to end process for primal butchery in the meat business that starts from carcass selection, sides, or quarters, moving to separation from carcass and yield controls
  • The principles and variations involved in the chilling, maturation, handling and storage of red and white meat as it goes through the cutting and/or processing
  • The origins and nature of animal organs and tissues specified as Offal which is intended for sale to the customer /consumer in accordance with purchasing specifications and trade description requirement and Law

Next Steps

To find out more how this apprenticeship can help and support your organisation call 0208 952 4856 or email apprenticeships@strivetraining.co.uk to find out more.