National Federation of Young Farmers' Clubs

Fun, Learning, and Achievement

10 March 2020

In celebration of National Butchers’ Week, NFYFC caught up with Becky Robinson about how she forged a career as a female butcher to run Becky’s Butchers and the support she got from YFC

Why did you want to be a butcher?

I grew up on a mixed farm and livestock has always been a big part of my life. Mum used to sell the beef and lamb for many years 'out of her kitchen' and I have always been interested in the field-to-fork process.

How did you train to be a butcher?

After finishing college I got an apprenticeship job at The Suffolk Food Hall where I completed my Level 2 Butchery qualification.

After this I travelled for a few years, spending time working on a cattle station in Australia, before returning home to complete my Level 3 Butchery qualification. I started Becky’s Butchers in 2017.

Is it a male dominated profession?

Butchery was known as a role carried out mainly by men but there are more women out there taking on these roles now – and why not?

It is just me and my mum who work at Becky’s Butchers and between us we lift huge bodies of beef from the fridge to the block – and then break down the carcass to be sold.

It is such a diverse job too. One day you might be doing 10 lambs for an order and the next 100kg sausages.

Butchery is not just a skill, it’s an art. You have to be able to multitask and have a diverse range of skills – from being able to break down a hindquarter of beef to prepping some French-trimmed racks of lamb. If you like a hands-on role, interacting with a good team of people and customers, why not give it a go?

What do you love about your job?

I have been very lucky to be able to convert part of the farm into a butchery and shop with the help of my family and friends.

Diversifying to be a butcher meant we could keep the livestock and then sell them through the shop. Being able to show customers the ‘field to fork’ process is great too.

The other side of Becky’s Butchers is the private butchery service for people with livestock. I really enjoy being able to talk to other farmers or smallholders about their animals. I like to help them through the whole process so they can get the best from their carcasses. This has now evolved even further and we look after four other farm shops too.

What’s the hardest part of the job?

I don’t find my job hard because for me it isn’t a job; it’s a way of life. Yes there are good and bad days but that is part of what I live for and wouldn’t change it for the world.

Has YFC supported your career progression?

Being a Young Farmer has allowed me to network with like-minded people who are passionate about livestock, the countryside and everything British. YFC has given me opportunities to learn new skills too. Now 28, I am an associate YFC member and still support Essex FYFC and my club, Wix YFC with raising money for some fantastic charities. 


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