You either know the smell of a cold room at 5am or you don’t.

If you’ve never held a boning knife or felt the weight of a whole lamb on your shoulder, take a seat. This isn’t your show.

We’re not here to churn out identical cuts, cling-wrap meat like it’s a factory product, or trade craft for convenience. We’re here to break beasts, respect the animal, and cut meat like we mean it.

If you can work with precision, speed, and a love for the craft—get in here. If not… there’s always the freezer aisle.

We’re after something real.

We’re looking for a butcher. a proper one.

Someone who knows what to do when a carcass hits the block.
Someone who gets that butchery is a craft, not just a job title.
Someone who sharpens their tools and their mindset.

If you’re still reading, you already know butchery isn’t for everyone.

It’s early starts. cold rooms. heavy lifting.
but it’s also precision, pride, and purpose.

You don’t cut corners.
You cut meat.
And you do it well.

You care about quality, because you know the customer notices.
You care about your team, because the shop doesn’t run without it.
You care about your work, because it’s got your name on it—whether you signed it or not.

And now you’re looking for your next thing.

Maybe your current gig’s gone stale.
Maybe the boss is a flog.
Maybe you’re just ready for more—more skill, more pay, more purpose.
Whatever your reason, you’re not done yet.

And that’s where we come in.

About us:

We’re Marshall’s Quality Meats, and we don’t mess about.

This isn’t some faceless supermarket meat section with fake smiles and clingfilm-packed mediocrity.

We’re a family-run butcher shop, raised on tradition and fuelled by pride.

Our beef? Sourced from the best farms
Our cuts? clean, classic, and consistent.
Our standards? Rock solid.
Our values? Real.

We believe in tradition in every cut, quality in every bite.

We believe in meat mastery—not mediocrity.

We believe in people—customers and team alike.

We believe in passing the blade (and the wisdom) to the next generation.

And we’ve built a team that backs each other, takes the mick, gets the job done, and doesn’t leave until the knives are clean and the floor’s hosed down.

We do it right, and we do it together.

And now, we’re looking for someone new to join the crew.

About the role:

This isn’t a “meat handler” job.
This is butchery in its truest form.

You’ll be:

● breaking down carcasses like a pro

● trimming, cutting, slicing with speed and accuracy

● prepping and packing meats for display and delivery

● making snags, marinades, and value-add gear that flies off the shelf

● chatting with customers, giving cooking tips, and recommending the right cut for their sunday roast or backyard barbie

● keeping your space (and the shop) clean, sharp, and up to standard

● doing local deliveries in the shop van when needed

● working with the rest of the crew to keep things humming

This is a fast-paced, hands-on role where you’ll need to balance speed with quality, take initiative, stay organised, and carry your weight (literally—some cuts are heavy).

Who this is for:

● you’re a qualified butcher or a bloody good apprentice close to qualifying

● you’ve got precision in your hands and pride in your work

● you know the difference between a clean cut and a hack job

● you can break down a beast and hold a convo at the same time

● you’re reliable, team-first, and don’t wait to be told what needs doing

● you respect the craft, love the lifestyle, and know this trade ain’t just for show

● you’ve worked in busy shops before and can handle the heat (and the cold room)

Bonus points if:

● you’ve made small goods or value-add products

● you know how to build a display that makes people stop and buy

● you love teaching others and passing on your skills

What you get:

● good pay (with raises as your skills grow—none of this wait-5-years-to-get-a-quid nonsense)

● job security—we’re growing, and we want you to grow with us

● a down-to-earth crew that backs each other and takes pride in their work

● a flexible, respectful work culture—not some corporate meat grinder

● proper knife skills training and progression

● staff discounts (because you should eat like a king too)

● real customers who trust your advice and keep coming back

● zero politics, zero micro-managing

● a job where you move, think, and create—no two days are the same

● and the pride of working for a shop that’s respected in the community and run by people who give a damn

still with us?

Good.

Cause we’re building something solid here.
and we want the right people to help build it.

You don’t need to be perfect, but you do need to be passionate.
You don’t need to know everything, but you do need to want to learn.
You don’t need to talk the talk, but you better be ready to walk the walk.

How to apply:

Don’t just click the button and send your dusty resume—show us who you really are.

We wanna hear what you love about the trade and why you’d be a great fit for the Marshall’s team.

We need two things from you:

Send us your updated cv.

Send a picture of you cutting meat.

We’ll know if you’re the right fit—just be yourself. If you’re not the right fit, no hard feelings. If you are—welcome to the team!