International Women’s Day: Alana Empson, Butcher #ChoosetoChallenge
To celebrate International Women’s Day 2021 we spoke to three women working in different areas of the supply chain – a farmer, butcher, and project manager. Challenging assumptions, championing the industry, and driving success are all in a days work for these women. This interview features butcher, Alana Empson.
What does your job entail?
I help with the day-to-day operations of the Butchery department. Cutting beef, pork ad lamb, breaking down the carcass, slicing it, traying it, wrapping and displaying it to sell to customers.
What was your first job in butchery?
My first job was as an apprentice. I was working as a checkout operator at New World and put my hand up to have a go in the butchery – I was offered an apprenticeship on my first day. Right from my first day, I was learning how to pack meat, understanding different cuts and how to slice and tray-up everything, breaking down a carcass and how to make sausages.
What attracted you to the role?
It was something different and I had always been interested in what the guys were into. This was something a bit different and none of my female peers were doing it at the time. I like the early morning starts and early finishes in the afternoon. It is quite a physical role, lifting the carcasses and heavy boxes, and I feel strong.
What have been some of the challenges you’ve faced and overcome in your career?
The biggest has been the competitions I’ve competed in; The Apprentice Butcher of the Year, Butcher of the Year, The World Butchers Challenge, and the International Young Butcher. I’m quite tall (6’1) and with my personality, I didn’t get too much of a hard time from the male butchers, but my biggest challenge was preparing for the competitions. I set high standards for myself and want to be the best I can be, so it takes a lot of work.
If you could give some advice to a young woman considering butchery as a career option what would it be?
Definitely give it a go! If you’re a passionate foodie, you’re into barbeque meat, or just love cooking then butchery is for you. It’s becoming less and less about breaking down carcasses and lifting, all the physical side of it, and more about cooking, talking, and teaching customers. If you’re a woman who has a passion for food, then butchery is an ideal career for you.
What is your advice to the industry to encourage more women? Why is it so important?
The industry needs to celebrate and market the good side of it such as the travel and competitions. When you look back over the years women always compete well because they not only have attention to detail but the hunger and drive.
Traditionally women are the cooks in the household too, so to be able to have a skilled female butcher and be able to talk to customers and explain to them how to cut, prepare and cook it is such a valuable asset.