• Keilor, Taylors Lakes, Sydenham Star
• St Albans, Deer Park, Caroline Springs Star
• Sunshine, Ardeer, Albion Star

By Belinda Nolan

10th November 2009 11:05:04 AM

Making the cut ... Andrew Haplin enjoys life as a butcher’s apprentice. 38663 Picture: EMILY LANE

---

ANDREW Haplin has developed a strong stomach.

And he needs it.

The Sydenham resident spends most of his time carving up carcasses.

After two years as a butcher’s apprentice, you could say he’s pretty handy with a meat cleaver.

The 22-year-old knows more about meat than most cooks learn in a lifetime.

Having completed his studies at the William Angliss Institute, Mr Haplin works full time at The Big Butcher in Thomastown.

And he loves it.

Although it can get a little messy, Mr Haplin says being a butcher’s apprentice has taught him more about food than any culinary course could have.

Needless to say, he doesn’t get squeamish at the sight of blood.

“Cutting and boning the carcases doesn’t bother me at all,” he said.

“Sometimes things do turn up that you shouldn’t see, like hair or droppings, but you just have to put it to the back of your mind and get on with the job.”

But he admits the job is not to everyone’s taste.

“Not many girls do the course, that’s for sure,” he said.

As a butcher-in-training, Mr Haplin has developed a discerning eye for meat.

“I know when I see something that’s good quality and especially when I see something that’s poor quality,” he said. “I guess I’ll always be eating good meat from now on.”

A passionate carnivore, Mr Haplin’s culinary skills have even converted some of his friends.

“One of my friends used to be a vegetarian but then he tried my sausages.

“He’s not a vegetarian anymore,” he said.

While not a conventional trade, Mr Haplin encouraged others to take up the butcher’s apron.

“It’s a really social job,” he said.

“You meet people from all walks of life and you learn a lot. I definitely think more people should give it a try.”

---

Popular Stories