And so the rhyme goes, the Butcher, the Baker, the Candlestick maker……the trade of a butcher has been around for centuries, one of a few that we hope can’t ever be replaced with technology.
As at today, in our 20th year of business, our skilled butchers have over 5 decades of combined experience preparing your cuts of meat everyday. Whilst Gold Coast Fresh Meat Centre has modernised over its 20 year history in machinery and equipment, we continue to pride ourselves on the personal touch of our qualified butchers in cutting meat and offering advice to the customer.
Here, our Boning Manager Clint shares a look into the day to day life of our butchers on the “back bench”.
How did you get a start in the industry?
I started as a cleaner at a butcher after school, and then expressed my interest to the manager to become qualified in the trade.
What is your favourite part about being a butcher?
My favourite part would be working with the team we have at GCFMC, and helping all our butchers to produce quality cuts for the customers, day in, day out.
GCFMC takes pride in being a trusted name for quality meat, what do you take pride in, in your everyday work?
I take pride in hitting the everyday targets of this busy and fast paced shop, and to also make sure everyone is working to the best of their ability with a smile on their face.
Favourite cut of meat?
Rib Fillet, all day, everyday
Finally, any advice for people wanting to get into the industry?
Advice is you get out what you put in and there’s always room for learning, even apprentices can teach us something new.
