To those with empty stomachs, it's torturously tantalizing. (Source)

To be a butcher, you've got to have three things: a strong grasp of anatomy, excellent knife-sharpening skills, and a love for an ancient and delicious trade. Well, there's a bit more to it than that. Good butchery results in elegant cuts of meat that people will want to show off to their guests at dinner. 

To some, it's an art; to others, a craft. Some of the more indecisive folks out there say it's both. Whatever category you place it in, if you love carving and you're willing to put in the time, then you could be wearing the blue and white apron in just a few years.

Butchers butcher because of a love of butchery, not because they get paid a bazillion bucks for those perfect steaks. The average salary for a butcher is $28,660 (source). Ouch, right? The good news is that salaries in the field cap around $50,000 (source), meaning that with some elbow grease and a healthy dash of persistence, you can be making a pretty decent living. The hard part is making it out of the middle of the pack.

Since butchery is a trade, you won't need a PhD to break into the field. In fact, all you really need is a high school diploma. However, if you're interested in obtaining a college degree, you can focus on culinary programs that hone in on knife skills and working with meat. 

It wouldn't hurt to take some business classes, too, as there's a good chance you'll be dabbling in sales, customer service, and possibly management as you advance. You'll also need plenty of on-the-job training so you won't be a total newbie when you're told to mind the counter all on your own. Talk to local butchers and see if you can apprentice with them while you learn the tricks of the trade.

 

"Stay sharp" is the butcher's mantra, in more ways than one. (Source)

Not having to spend a kajillion dollars on a schmancy degree sounds great, but there's a little catch (isn't that always the way?). Just because butchery doesn't require a great deal of education doesn't mean it's the kind of job where you can show up and half-snooze your way through the day. The only way to make a perfect cut of meat is with an incredibly sharp tool, and butchers have lots of those lying around their shops. 

The reason you've never found a rogue finger in your order is because the pros know how to focus on the task at hand. They also listen carefully to customers, inspect every piece of meat to make sure it meets quality standards, and keep impeccable records of every order they make (source). They run all aspects of the meat show with pride and precision.

It's not an easy job. It's also not easy to get into. Even if you've got what it takes, chances are you'll be waiting in line with fellow carnivores to snag the next open position when it finally becomes available. With a projected job growth of only 5%, and most positions only being open due to the retirement of a seasoned professional, that line is bound to be long (source). 

You can give yourself a leg up, though, by getting all of the training and practice possible. That way, when a position opens up, you'll be the best butcher for the job.

• More