The butcher is another middle man who stands between producers and the public. The butcher might practice value adding processes, such as cutting the meat into states, roasts, or diced, marinating the meats in sauces and adding herbs and seasonings to the meat to save time for the consumer, as well as making specialty goods such as mixed sausages and offal. The butcher must adhere to a high standard to ensure quality if maintained for the publics ultimate consumption.
* Meat supply- Supplied from the abattoirs. * Transportation- The vehicles, drivers and transport costs. * Machinery- For adding value on site. * Labour- Butchers. * Shop costs- Running a shop. * On-site storage- Storing products efficiently at the butcher's facility.
The input measurements are as follows: Shop costs- Electricity, gas, refrigeration and rent. Watts, Units, Dollars Transportation- Vehicles, drivers and transport costs. Units, Number of drivers, Dollars Labour- The butchers. Number of workers Meat supply- Supplies from producers. Kilograms or units Cold Storage- Cold store costs.
The output for the domestic butcher would be the successful display and sale of meat goods from sausages to topside, with added value. Units sold of meat/Food service- This is the selling of products.
Meat sold- How much meat or co-products are sold. Kilograms
The domestic butcher still holds 23.5%. However, this fluctuates as many are turning to domestic supermarkets for their red meat needs.
* Food Service Australia * Australian Meat Industry Council * Meat standards Australian
Australian Butchers Guild