What is a Fleischer/in? (Butcher)
A Fleischer/in (butcher) is a skilled professional who slaughters animals, cuts and portions meat, and produces meat and sausage products. The job also includes advising customers on product selection and giving cooking and preparation tips.
Dual vocational training (Ausbildung) over 3 years
Combination of:
Practical training in butcher’s shops, meat-processing companies or supermarket meat departments
Theoretical lessons at a vocational school (Berufsschule)
Completed with an official, recognised final exam through the Chamber of Crafts (Handwerkskammer)
Cutting and preparing meat
(Depending on the workplace) slaughtering and dressing animals
Cutting carcasses into different pieces, deboning and trimming
Preparing cuts according to customer wishes or industrial standards
Producing meat products
Making sausages, burgers, minced meat, cured and smoked products
Preparing marinades, spice mixtures and special recipes
Customer service
Advising customers on which cuts to choose and how to cook them
Preparing special orders and professionally packaging the products
Hygiene and food safety
Keeping the workplace, tools and machines thoroughly clean
Strictly following all hygiene, cooling and food safety regulations
Product presentation
Decorating and arranging the display counters in an attractive way
Monitoring product freshness, best-before dates and stock rotation
Traditional butcher’s shops / meat stores
Supermarkets and discount stores (meat and deli section)
Meat-processing plants and sausage factories
Hotels, large restaurants, canteens and catering companies
Slaughterhouses
Strong manual and knife skills and very precise working style
High awareness of cleanliness, hygiene and food safety
Physical fitness (standing work, lifting, cold environments)
Good communication skills and customer-friendly behaviour
Strong focus on quality, freshness and detail
Promotion to section manager (meat department), production manager or store manager
Further training and exam to become a Fleischermeister/in (Master Butcher)
Opening your own butcher’s shop or deli
Specialisation in high-quality meats, BBQ/Grill products, or fine meat specialities
Further training in food technology, quality management, sales or food business management
| Fleischer/in (Butcher) | Fachverkäufer/in im Lebensmittelhandwerk (Fleischerei) | |
|---|---|---|
| Focus | Cutting, processing and producing meat products | Selling meat products, customer advice and service |
| Main tasks | Production work: slaughtering, cutting, seasoning, making sausages | Sales work: serving customers, advising, packaging, arranging displays |
| Typical workplace | Slaughterhouses, production rooms, back-of-house | Sales areas in butcher’s shops or supermarket counters |
The profession Fleischer/in (butcher) is a traditional craft that combines:
manual skill and precise work with food,
direct customer contact, and
creativity in developing and presenting meat products.
It offers:
Strong and stable job opportunities throughout Germany
Diverse development paths – from Master Butcher to running your own business
A meaningful role in the food and hospitality sector
— The editorial team of this website aims to provide accurate information based on thorough research. However, errors or changes in legal requirements may occur. Please use this text as initial guidance only and contact the relevant authorities or professional bodies for binding, up-to-date information.
