Understand the job before learning the words
Use this page in order: discover the main missions, remember the professional qualities, practise the useful sentences, then open the tools and materials.
General jobs
Butcher
Boucher
Prepares, cuts, trims, stores, and sells meat products while applying hygiene, cold-chain, and customer service rules.
01
MAIN MISSIONS
What does this professional do?
- Prepare the work area
- Check measurements and plans
- Carry out the main operation
- Control quality
- Clean and report
02
PROFESSIONAL SKILLS
What qualities are important?
03
WORK ENVIRONMENT
Where can this job be done?
⌖ Workshop⌖ Construction site⌖ Customer premises
SPEAK ON SITE
Useful sentences for this job
Read the English sentence aloud, then check the French meaning.
Vérifiez les mesures avant de commencer.
La zone de travail est maintenant sécurisée.
Advantages 5 points
- 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 5 points
- 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 8 items
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 10 items
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.