How to Become a Butcher: From Biomedical Engineering to Master Meat Cutter
Ethan Somerville
Mosida Market Head Butcher
Quick Start Guide: Starting a Career in Butchery
How do you become a professional butcher? Most butchers start as retail meat cutters in grocery stores or apprentices in local processing shops. While technical college programs exist, hands-on experience is the primary requirement. According to Ethan Somerville, Head Butcher at Mosida Market, the key is mastering the "farm-to-table" process and being willing to trade academic paths for high-impact, physical craftsmanship.
Can a Trade Career be Better Than a Degree?
Ethan’s journey proves that fulfillment isn't always found in a lab. After studying biomedical engineering and pre-med, Ethan realized his true passion was in the tangible, hands-on work of meat processing. Choosing butchery over engineering offered:
Job Security: Butchery is an AI-proof profession; machines struggle with the nuance of custom bone-in cuts.
Immediate Impact: Seeing the direct results of your work every single day.
Career Growth: Moving from a retail "meat cutter" to a Head Butcher and Manager of a vertically integrated market.
The Butchery Roadmap: How to Move from Retail to Master Cutter
Ethan’s path provides a clear blueprint for anyone looking to enter the trade:
The Entry-Level Role: Start at a high-volume grocery store (like Harmons) to learn the basics of retail cuts and customer service.
Specialization: Move into local meat processing or custom shops where you can handle "primal" cuts and learn carcass breakdown.
Process Mastery: Understand the "Farm-to-Table" cycle—from how cattle are raised and what they eat to how the final steak reaches the consumer.
Management: Transition into leading a shop, managing inventory, and overseeing safety protocols.
What Does a Head Butcher Actually Do?
It’s more than just cutting meat; it’s logistics and artistry. At Mosida Market, Ethan’s role includes:
Custom Processing: Executing specific cuts based on customer needs.
Vertical Integration: Overseeing the process from the farm (raising cattle) to the counter.
Continuous Learning: Keeping up with culinary trends and new processing techniques.
Education: Teaching customers about different cuts, cooking methods, and where their food comes from.
Actionable Advice for Aspiring Butchers
If you’re ready to pick up the knife, Ethan recommends:
Watch and Learn: Follow educational creators like The Bearded Butchers on YouTube to see the anatomy of the job.
Apply Locally: Don't wait for a "Butcher" opening; apply as a Wrapper or Assistant to get your foot in the door.
Focus on Work Ethic: Be punctual, be humble, and be ready for physically demanding work.
Frequently Asked Questions: Butchery Careers
Q: Do I need to go to school to be a butcher?
A: No. While technical programs exist, most butchers are trained via on-the-job apprenticeships.
Q: Is butchery a dangerous job?
A: It requires strict attention to safety and sharp tools. Proper training and protective gear (like chainmail gloves) are essential.
Q: What is the difference between a meat cutter and a butcher?
A: Generally, a meat cutter works with pre-cut primals (often in grocery stores), while a butcher handles the breakdown of whole carcasses and specializes in custom processing.
Hear the Full Story from Ethan Somerville
To listen to Ethan explain why he walked away from a biomedical engineering degree to lead Mosida Market, watch the full episode on the Where To Get Started channel:
Watch on YouTube: Watch the Full Episode!
Visit Mosida Market: Mosida Market Home Page
Follow W2GS on Instagram: @wheretogetstarted
Hosted by: Colton and Tyler
