Restaurant and food processing

• receiving, operating, and caging animals, and putting them to death
• doing the slaughtering in a proper, professional manner
• preparing the carcass for further treatment
• removal and handling of by-products
• use and maintenance of hand tools, machines, and equipment
• safeguarding hygiene by separating clean from unclean areas and processes

A butcher should be able to work efficiently, rationally and independently, and cooperate with others. Butchering animals requires a fundamental ethical attitude, in addition to professional abilities. Strict demands are put on cleanliness and good hygiene, and you should be good with your hands.