Representatives of the Hong Kong meat industry have warned of an impending shortage of butchers in the city.
They met with Matthew Cheung, secretary for labour and welfare, and members of the Employees Training Board this week in an effort to brainstorm ways to combat the shrinking number of professional butchers in Hong Kong.
According to the chairman of the Hong Kong Pork Traders General Association, Hui Wai-kin, Hong Kong is short of about 500 butchers.
Many currently in the business will soon retire, and the younger generation seems not to be enticed by the long hours and poor prospects, not to mention the whole chopping up dead animals thing.
Among the proposals is the addition of training classes designed to increase opportunities for those already in the industry and to attract more young people.
According to Ming Pao Daily, butchers typically work a 10-hour day and get paid somewhere in the ballpark of HKD900 to HKD1,000 a day.
Lawmaker Wong Kwok-hing suggested they move to a monthly salary system to ensure a more stable line of earning.
He also proposed that butchers could go by a different name to improve their public image.
May we suggest Slayer of Swines?
Photo: Kevin Dharmawan
Note: This article originally said butchers’ average earnings start at HKD9,000. That is incorrect. Their average earnings start from HKD900.
