Transport and prepare art pieces before an exhibition.
As a Kosher Butcher, you’re a lot like a regular Butcher, and many of your job responsibilities are the same. Just like any Butcher, you work in a meat shop or grocery store, helping customers with their meat orders.
Being a Kosher Butcher combines cutting skills with customer service. You help customers decide what type of meat to buy, answering questions like what cuts are the best and how many pieces of chicken are needed for a party of 20. When not with customers, as the Kosher Butcher, you order more meat from vendors, weigh out orders, or organize the retail case so the meat looks appetizing and appealing.
So what’s the “kosher” part of this job? Kosher is a specific way of preparing food as laid out by Jewish law. Kosher laws dictate, among other things, how different meats should be prepared, what foods can be eaten in combination, and when certain foods can be eaten.
In order to be classified as a Kosher Butcher, you must follow very strict rules on everything from preparing the cuts of meat you sell to disposing of the blood of the slaughtered animal. Keeping kosher is very important in the Jewish faith, so deciding to get this certification is something you have to take seriously. You need to keep tabs on things that regular Butchers don’t always have to pay attention to. For example, kosher meat must be used faster after butchering than non-kosher meat.