Becoming a butcher, or meat cutter, requires you to possess a very specialized set of skills related to the proper handling of meats. The state of Michigan does not currently require those who wish to become butchers to hold a professional license. The butcher shops, grocery stores and delicatessens where butchers or meat cutters work obtain licensure as a business entity from the Michigan Department of Agriculture to process and sell meats to the public. To retain this license, it is expected that the owners of these businesses will ensure that they and/or their staff members are properly trained in all safety and handling procedures related to processing meats. Due to this informal method of oversight, the route to becoming a butcher in Michigan is relatively simple.
Instructions
1. Obtain a high school diploma or GED. While this is not absolutely required, most employers seek applicants for butcher jobs with this minimum level of education, due to the math and documentation required in meat cutting. If possible, take courses in business, food service or nutrition, math and writing skills.
2. Research your educational options in meat cutting. Since there is no professional butcher's license offered by the state of Michigan, many colleges in the area do not offer this. However, some vocational/trade schools or culinary schools may offer short, hands-on training programs in meat cutting that can provide you with a foundational knowledge of butchering, and give you a competitive edge over other candidates applying for entry-level jobs or apprenticeships.
3. Apply for apprenticeship programs in meat cutting through the Michigan chapter of the United Food and Commercial Workers union, or apply directly for an apprentice job offered by a local butcher's shop or grocery store. Often, these jobs require you to join the union if you are not already a member, and to sign a contract that states you will work as a butcher for the particular store or company for a certain length of time after completing your apprentice training. Continue your training and education in butchering to the journey or master level, if desired.
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