Butchery Diploma With free certificate and transcript
"Being a Butcher is pretty much exactly what it says on the tin. Early morning starts, pretty physical work, and some things that could turn your stomach. But there is a real delicacy to the job, which might shock some people, and your knowledge of the different cuts needs to be top notch. One wrong turn of the knife, and sirloin steak can quickly turn into scraps for sausages. Nothing gets wasted though. And for me, working for customers is what makes it. My regulars know I’m always on hand to give them the best quality meat possible. And that’s worth all the blood, sweat and tears. Sorry, Butcher humour…"