If you enjoy working with meat and mastering cutting techniques, a butcher career might be for you. What do you want to know about starting?
If you’re serious about “mastering cutting techniques,” spend one Saturday shadowing a local shop and ask to trim shoulders or debone chickens — bring a 6" boning knife and a honing steel; dull blades drive me nuts. I’d also knock out a food-safety card first and review FSIS basics: https://www.fsis.usda.gov/food-safety, then decide if you want retail counter time first or jump straight into back-room breakdowns. Are you aiming for an apprenticeship or just testing the waters on weekends?