Cutting a path to the top
1 December 2006
Michelle Tautau’s butchery apprenticeship certainly gave her a cutting edge when she won the New Zealand Young Butcher of the Year award. Michelle had to show judges her knowledge of the trade and demonstrate how well she could prepare and present various cuts of meat. She also had to do a three-minute speech at a black-tie dinner for industry insiders. Michelle spoke about the things she liked best about her trade - her workmates. “It all revolves around the people, and they’re really great,” she said. 
The 22-year-old Christchurch woman said she just naturally followed her older brother – a 1993 competition winner – into a career that not many women would consider. Michelle began helping out at the butchery while she was still in high school. “I’d go into work with him on Saturday mornings and it was never strange to me.”
Michelle began a butchery apprenticeship in 2004 and is now fully qualified. It is a career she can recommend. “I do pretty well for my age, because I’m assistant manager here.”
“There’s lots of jobs available world-wide and Kiwi butchers seem to be highly regarded. I’d like to see where it takes me travelwise eventually.”
- Butchery apprenticeships are available from the Retail Meat Industry Training Organisation.
- You need three years of secondary school education.
- You can enrol in a pre-employment course which will prepare you for an apprenticeship.
- If you are already working at a butchery or supermarket, you can become an apprentice butcher by signing a training agreement with your employer specifying the skills and qualifications you will be taught.
- During your apprenticeship you will also attend block courses off-site.
- You should be at least 16 years old.