Bourke St Butchery has been serving the region for over 40 years. The team of skilled butchers work together to prepare our meat for retail and wholesale customers.

We require our staff to share our commitment to quality and have a willingness to provide great service every day to our customers.

While we have no advertised vacancies at the moment, we are always interested in applications from all levels of experience. 

If you are interested in joining the team at Bourke Street Butchery, you can send your resume to ray@bourkestbutchery.com.au or give Ray a call on 02 6882 1586.


Thinking about becoming a butcher?

When we experience the pleasure of sitting down to a roast dinner, most of us acknowledge the skills of the cook. We should also spare a thought for the butcher who carefully selected and cut the prime section of lamb or beef. More often than not these days he/she also added a mix of herbs and spices. 

Our butchers are trained in selecting, cutting, trimming, preparing and then displaying meat for sale. Retail butchers order their carcasses from a meat wholesaler or abattoir, where butchers are also employed.

To obtain the trade qualification to be a Butcher a 2 year (partime) course in Meat Processing can be undertaken through TAFE.

This qualification is suitable for the meat retailing or butcher sector. Students learn about work practices in retail meat enterprises in relation to health, safety, hygiene, quality and productivity. Students also learn how to prepare, package and merchandise a range of meat products including primal and specialist cuts.

For more information on this course visit the TAFE NSW website.

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