By Editorial La Presse de la Manche
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Marc-Antoine, Remy And Jean-Christophe Legaigneurthree brothers, joined forces to take over the only artisanal butcher’s shop in Saint-Pierre-Église (Manche), on March 17, 2023. And this week, we are going to meet them to rediscover the butcher’s profession.
Marc-Antoine and Rémy welcome us, red aprons hanging around their waists, delighted to show us their daily lives. “ I started at the age of 15, with a CAP Pâtisseriebegins Marc-Antoine, before passing a CAP Butchery, and finally a CAP Charcuterie Catering “.
With his pockets full of know-how, he then worked in different companies in Cherbourg (Manche) and Val-de-Saire as a butcher, until the beginning of 2023, where he opens his own business with his brothers.
When we take an animal from a breeder, for traceability, we are obliged to send it to the slaughterhouse. We need a health trace.
“ We always said that one day we would work together », remembers Rémy, happy to be here today. And Rémy, he is professional cook.
After a CAP BEP Cuisine, he spent seasons in Switzerland, in the East of France, and in Savoie, before returning to work in Cotentin. Today, Rémy puts all his know-how serving the catering department of their business.
“ Get up early in the morning! », smiles Marc-Antoine. This is how a butcher’s day begins. ” I’m up between 5 and 6 a.m.depending on the time of year, and when I arrive here, I put myself directly on my shelf,” he explains.
Understand by this that he will prepare his ray for store opening at 8:30 a.m.so that it is perfectly stocked. Breaking meat if necessary, garnish the window, check prices… When all this is done, he will place his orders by calling the breeders.
Here, moreover, the three Legaigneur brothers work with producers in the region.
“The Norman cow comes from Maupertuspork Grosville and lamb from different breeders from Cotentin », underlines Marc-Antoine, for whom working as locally as possible is essential. A butcher therefore manage your quantity of meat by placing an order with its breeders, who will then send the animals to the slaughterhouse.
Knowing how to bone a carcass can be learned, these are technical actions to master. Two years of CAP is not too much! Because there are many, many pieces to learn.
Traceability, visits to the veterinarian… It is the slaughterhouse which takes care of all these stages before delivering the meat to the Legaigneur family. “ We keep all traceability tickets which allow us, in the event of an inspection, to prove that everything is OK,” specifies Marc-Antoine. “This aspect is also part of the job! “.
The main missions
Carries out operations for preparing meat and butcher specialties according to food hygiene and safety rules. May sell butchery products. Can manage a food retail business (butcher shop, butcher shop, etc.).
How to access it
This profession is accessible with a CAP/BEP level diploma at Bac (Professional Baccalaureate, Professional Brevet, Master’s Certificate) in butchery. It is also accessible without a diploma or professional experience for the position of butcher’s assistant.
The skills sought
What you need to know to do:
Production, Construction, Quality, Logistics (71%): cutting, boning, trimming meat, sorting pieces of meat, emptying and cleaning animals, preparing ready-made meals, selecting an animal from a producer
Maintenance, Repair: maintaining equipment, a machine, an installation, maintaining, cleaning a space, a place, a premises
Quality: Control the quality and conformity of a product
Inventory management: Control stock status, define supply needs, receive products and raw materials, check the conformity of a delivery, package products
Logistics: organize order processing
Economic development (17%): welcome, guide, inform a person, take a customer order
Commercial development: organize, set up a sales space
Management, Social, Care (6%): transmitting a technique, know-how
Steering, Management, Regulatory framework (6%): ensure the administrative management of an activity
Work in a team, take initiatives and be proactive, demonstrate rigor and precision
Working conditions and professional risks: professional travel, in the laboratory, in a refrigerated area, handling dangerous equipment, wearing protective equipment (PPE, helmet, etc.), carrying and handling heavy loads, prolonged standing.
Hours and duration of work: work on weekends.
“In butchery, there is always something to do”
Cutting meat, boning a carcass or advising customers… So many things to know how to do when you choose this profession.
It’s not a complicated job in itself.Rémy and Marc-Antoine explain to us, but there is lots of things to know at your fingertips. And then it’s also physicalsometimes with heavy carcasses to lift.
“There is also the role of advicefor the butcher seller, with the customer who will ask us which part of meat is good, how to cook it, etc. », Adds Rémy.
Motivation, rigor, punctuality, curiosity and passion are all qualities necessary to practice this profession, which you cannot ignore if you choose.
It’s not a thankless job. It’s really a beautiful job.
In addition to practicing their profession with passion, Marc-Antoine and Rémy like to pass on their know-how and would be very happy to be able to train. So if you are looking for an apprenticeship in the field, don’t hesitate for a second to cross the threshold of the Legaigneur butchery and charcuterie to exchange with them.
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