Butchery could be for you if you like:

Meat is part of most people’s diet. Butchers order, inspect and buy meat to prepare and sell it as consumable meat products. All butchers perform such activities as cutting, trimming, boning, tying and grinding, in order to prepare a range of meat for retail sale. Many butchers increase the range of food items and services for sale by preparing meat products of well-known or speciality kinds, which are often associated with particular regions or cultures. Meat is an excellent source of protein and there are very few allergies and intolerances associated with it. However, it is a culturally and safety sensitive product, and dependent for its quality and reputation on regulations and integrity
throughout the food cycle.

Although butchers who sell direct to customers are less vulnerable to online sales than many other parts of the retail sector, they are vulnerable financially, for accessibility and convenience to industrial scale producers, for which there is little demand for the more highly skilled butcher. Therefore, the butcher who is dependent on local customers, whether individual or corporate, has continuously to rethink their market and product range. That done, the resulting products and services call for both highly specialised and technical skills in butchery, together with an exceptional understanding of widening consumer interests.