Step into the craft of precision butchery where traditional skills meet modern food technology. As a butchery specialist, you’ll create everything from dry-aged prime cuts to plant-based meat alternatives, mastering cold chain management and sustainable sourcing while developing artisan charcuterie expertise.
Why Choose This Path?
With Germany’s organic meat market growing and consumers seeking traceable sourcing, this Ausbildung combines centuries-old craft with modern food technology. From kitchens to sustainable farms, build skills that satisfy both traditional butchery and alternative protein trends, ensuring your expertise evolves with changing consumer preferences.
🎓 Required school certificate: High school/Secondary school diploma
🇩🇪 German language requirement: B2 or higher level
🗓️ Duration of training: 3 years
| Year of Training | Salary (gross) |
|---|---|
| 1st year of training | 790-1,000 Euros |
| 2nd year of training | 875-1,150 Euros |
| 3rd year of training | 950-1,300 Euros |
| Starting Salary | 2,000-2,200 Euros |
🕙 Working hours: Approximately 40 hours a week
- Pre-dawn shifts for market fresh preparations
- Weekend rotations for specialty orders
What does a butchery specialist do in Ausbildung?
- Artisan whole-animal butchery and primal cuts
- Cured meat production with fermentation and smoking
- Plant-based protein product development
- Precision temperature control management
- Texture and flavor enhancement techniques
- Premium cut packaging methods
- Preparing various meat cuts
- Meat variety identification and uses
- Food safety and hygiene training