APPRENTICES are a crucial part of Mandurah business Rumps Gourmet Butchery and Fine Foods, according to owner Graeme Wheildon.
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Mr Wheildon completed his trade apprenticeship more than 40 years ago and has since employed almost 30 local apprentice butchers.
“I’ve got three apprentices working with me at the moment,” he said.
“Taking on a job helps them grow up a bit and become more responsible. When I first left school to do my apprenticeship I thought ‘what have I done’ but once the money started coming in I was really glad I’d made the change.”
The business contributes to the state’s Vocational Education Training initiative by taking on apprentices for a three-year, intensive course where they receive on-the-job training to become a qualified master butcher.
Their work involves breaking down whole bodies into pieces, creating trays for the window display and making sausages, ready-to-cook meals and gourmet lines.
Teenagers Brodie Newman and Leighton Millar said joining Rumps had made them grow up faster.
“Working long hours was hard at first but it’s definitely worth it,” Brodie said.
“I’m really glad I made this choice instead of staying at school.”
Mr Wheildon said by choosing a local butcher, customers could help support young people in the community as they build a life-long career.
“We’re seeing more people come to us because they want to help a local business and because we stock grass-fed beef, which is healthier for you,” he said.
