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General jobs

Butcher

Boucher

Prepares, cuts, trims, stores, and sells meat products while applying hygiene, cold-chain, and customer service rules.

Advantages

  • The trade develops strong practical knife skills.
  • It combines preparation, presentation, and customer contact.
  • A butcher can work in a local shop, supermarket, or food production site.
  • The job builds good knowledge of food quality and product cuts.
  • The work can lead to specialties such as charcuterie or premium meat preparation.

Disadvantages

  • Cold rooms and refrigerated counters can be uncomfortable.
  • Sharp tools require constant care and concentration.
  • Strict hygiene rules must be followed all day long.
  • Some pieces of meat are heavy to carry or move.
  • The work schedule can start very early in the morning.

Tools

Main tools used in this job

Each card shows the English term, the French term, and one visual reference to help students recognize the item more easily.

Knife

Boning knife

Couteau a desosser

Separates meat from bones with precise and controlled cuts.

Cleaver

Butcher cleaver

Feuille de boucher

Cuts through larger pieces and some bones.

Saw

Meat saw

Scie a os

Splits large cuts more safely and regularly.

Steel

Sharpening steel

Fusil a aiguiser

Maintains a clean cutting edge on butcher knives.

Safety glove

Cut-resistant glove

Gant anti-coupure

Improves hand safety during cutting tasks.

Scale

Scale

Balance

Weighs products before labeling or selling them.

Mincer

Meat mincer

Hachoir a viande

Prepares ground meat for burgers, sausages, or other recipes.

Sealer

Vacuum sealer

Machine sous vide

Packs products for storage or customer sale.

Materials

Main materials used in this job

Materials are shown with the same bilingual format so the learner can connect the right object, name, and usage.

Beef

Beef cuts

Morceaux de boeuf

Different parts of beef prepared for steaks, roasts, or mince.

Pork

Pork cuts

Morceaux de porc

Pork meat used for chops, roasts, sausages, and many preparations.

Lamb

Lamb cuts

Morceaux d agneau

Lamb meat sold as chops, shoulders, legs, or stewing cuts.

Poultry

Poultry

Volailles

Chicken, turkey, or duck prepared whole or in portions.

Casing

Sausage casing

Boyau a saucisse

Natural or synthetic casing used in sausage production.

Paper

Butcher paper

Papier boucher

Wraps fresh products for customers.

Tray

Food trays

Barquettes alimentaires

Present meat safely in refrigerated displays.

Label

Labels

Etiquettes

Show weight, date, origin, or price information.

Cleaner

Cleaning disinfectant

Desinfectant

Keeps surfaces, knives, and worktops hygienic.

Gloves

Disposable gloves

Gants jetables

Support hygiene during handling and packaging.