Seven Point Pork Revitalising Butchery Apprenticeships

In an era where traditional trades often go unnoticed, Seven Point Pork is making headlines for its commitment to fostering growth and creating opportunities in the specialised craft of butchery, with significant backing from Mas National, part of the IntoWork Group.

John Roberts, now the Training Coordinator at Seven Point Pork in South Australia, began his journey with the company as a young apprentice. “Many people think butchery is messy work, but it’s actually a highly organised, hygienic process with a strong focus on animal welfare,” John said.

John started on the floor as a knife hand, forging connections and rising through the ranks to become a leading hand, then supervisor. Along the way, he earned two qualifications in meat processing.

His journey, marked by hard work and commitment, has been instrumental in shaping Seven Point Pork’s apprenticeship program. His journey is even more remarkable as he shares it with his brother, Jason, a supervisor at the company. Together, they have contributed significantly to the growth and success of the program and company.

Mas National has been pivotal in supporting these apprenticeships since 2013, providing assistance throughout the learning process. Seven Point Pork’s apprenticeship program is designed to equip newcomers with the skills and knowledge needed to excel in the trade. It combines hands-on training with theoretical learning, ensuring that apprentices gain a well-rounded understanding of the craft.

Butchery, despite its historic roots, is not immune to misconceptions. New apprentices at Seven Point Pork often find the job to be far removed from their initial expectations. “We walk them through the entire process, and they’re usually surprised by how meticulous and clean it is,” John said.

For those considering a career in butchery, Roberts offers straightforward advice: “Just apply yourself and be open to learning.”
The trade has evolved to include specialty meats like prosciutto and emphasises skills such as allergen awareness. However, butchery apprenticeships remain scarce in Australia. According to the National Centre for Vocational Education Research (NCVER), the number of butchery apprenticeships in South Australia has been declining. In March 2024, there were only 915 butchery apprenticeships commenced in South Australia, down from 1,130 in 2022, making Seven Point Pork’s commitment even more commendable.

This year, Mas National collaborated with Seven Point Pork to enrol several employees in a Certificate III in Meat Processing. The 24-month in-house training apprenticeship, delivered by Registered Training Organisation JBS Foods Australia, pairs apprentices with qualified butchers to learn the trade’s tools and techniques.

Mas National Acting CEO Ruth Hundertmark underscored the importance of these programs. “Mas National is proud to support Seven Point Pork in their efforts to revitalise butchery apprenticeships. These programs are crucial for preserving traditional skills and ensuring the future of the industry,” she said.

“As the apprenticeship program continues to thrive, the future of butchery in Australia looks promising. It shows there’s still a place for craftsmanship and traditional skills, and for those willing to learn and apply themselves, these skills can open doors to fulfilling and lifelong careers.”