Despite regional butcher shops closing, owner of Broken Hill Gourmet Meats Darryl Whitelaw says there is still room for your friendly neighbourhood butcher due to the service and quality you can't get at a supermarket.
Gourmet Meats owner Darryl Whitelaw insists his apprentices learn how to cook meat as well as cut it.One of the two remaining butchers in Broken Hill says young people learning the trade should specialise their skills.Some are integrating culinary training into apprenticeships and equipping staff with cooking knowledge to better serve customers.Share article
Australian Meat Industry Council interim chief executive Tim Ryan said many small businesses were facing tough times. Mr Whitelaw says young butchers should seek to broaden their knowledge beyond the traditional tricks of the trade.Mr Whitelaw said there was still room for artisan butchers and that there was a shift of focus to specialist knowledge.
"More broadly, some consumers shift looking for more of a broader range, different quality, and some of that specialist expertise that they know their local butcher can provide," he said."I do a bit of cooking at home, he said.Cooper Pettitt gets TAFE training while he is on the job.Apprentices need to do a certificate in meat retailing through TAFE."That's why I left school and now I've got to come here and do it all again," he said.
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