| Indice 1. Quali sono i compiti del macellaio 2. Quanto guadagna un macellaio 3. Come diventare macellaio |
In questo articolo esamineremo una di quelle professioni incaricata di portare sulle nostre tavole ciò di cui tutti abbiamo bisogno, ovvero il macellaio.
Per chi non lo sapesse, il macellaio è colui che è addetto alla preparazione della carne o di prodotti a base di carne, come ad esempio i salumi.
Nel tempo, le grandi compagnie di supermercati e non solo hanno diviso i compiti del singolo macellaio trasformandoli in più ruoli, motivo per cui, oggi, il macellaio potrebbe ritrovarsi a coprire un determinato tipo di ruolo oppure un altro (difficilmente è possibile trovare un macellaio della vecchia scuola che si occupa di tutti i compiti che svolgeva una volta di questi tempi).
Quello che faremo qui, comunque, sarà cercare di vedere in generale tutto ciò che concerne questa professione.
Andiamo a vedere nello specifico quali sono i suoi compiti.
1. Quali sono i compiti del macellaio
Il macellaio è addetto a tutte le fasi della lavorazione della carne.
Insieme alle autorità sanitarie e al veterinario aiuta per verificare che la salute degli animali prima della macellazione sia in buono stato.
Terminata la fase della macellazione, si occupa, poi, della disossatura e, successivamente, della preparazione dei tagli di carne di primo e di secondo tipo, destinati in un secondo momento alla vendita o ad altre trasformazioni.
Per fare alcuni esempi, altri tipi di trasformazioni possono essere la macinatura per il confezionamento dei diversi salumi o dei vari insaccati.
Tra le altre mansioni può figurare quella di pesare e confezionare la carne.
In generale, questo professionista è dedito lavorare ogni tipo di carne, da quelle rosse a quelle bianche, sia di animali provenienti da allevamenti, sia di selvaggina.
In base al tipo di ruolo ricoperto dal macellaio, tra gli altri compiti possono figurare anche la vendita diretta delle carni e dei salumi lavorati.
Inoltre, è compito di questo professionista quello di ricevere e conservare grossi tagli di carne in arrivo dai macelli attraverso mezzi refrigerati che, in seguito, provvederà a dividere, pesare, etichettare, inserire i relativi prezzi e, per ultimo, esporre nei banconi per la vendita.
Un compito fondamentale di questo lavoro è quello di assicurarsi che la conservazione delle carni avvenga secondo le norme igienico-sanitarie vigenti per evitare alterazioni nella qualità.
Uno degli esempi più classici è il controllo della temperatura delle celle frigorifere affinché le carni, a causa di un’errata regolatura, subiscano deterioramenti, oltre alla naturale pulizia degli ambienti dove la carne viene tenuta.
Dovrà cercare di tagliarla nel modo più pulito possibile affinché possa essere cucinata e servita nel migliore dei modi.
Questo significa che il compito del macellaio sarà anche quello di eliminare grasso e tutte quelle parti indesiderate della carne, oltre alla preparazione di lavorati come hamburger, bistecche, spiedini e quant’altro.
Il macellaio interagendo con i clienti dovrà dare consigli nel cucinare le carni e altri suggerimenti che possano aiutare il cliente a migliorare l’esperienza culinaria.
Il macellaio potrebbe anche collaborare con eventuali hotel o altri punti di ristoro, preparando e fornendo ai ristoranti le carni richieste.
Nel caso di macellai addetti alla preparazione industriale, quest’ultimi potrebbero ritrovarsi a lavorare a stretto contatto con grossi macchinari e, in base al tipo di carne, variano anche le mansioni del suddetto.
Insomma, volendo sintetizzare il discorso, potremmo riassumere le sue mansioni in:
- Operazioni di abbattimento e macellazione dei diversi animali
- Scegliere le carcasse nei diversi tipi di tagli, da quelli primari a quelli secondari
- Trattare le carni con l’uso di macchinari specifici e coltelli appositi
- Dividere i tagli in base alla pesatura, ai confezionamenti, al tipo di vendita o per eventuali nuove lavorazioni
- Preparazione di prodotti (naturalmente a base di carne)
- Mantenere gli ambienti di lavoro puliti secondo gli standard igienici in vigore
- Esporre le diverse tipologie di carni e venderle al dettaglio
Questo è ciò di cui si occupa il macellaio.
Prima di andare a vedere lo stipendio percepito dal macellaio vorrei fare prima una precisazione per questa professione.
Come già anticipato prima, il ruolo del macellaio, così come molti altri lavori, è cambiato nel tempo.
In particolare, se prima questa figura era addetta a tutto ciò che poteva riguardare la carne, comprese tutte le diverse fasi lavorative e di conservazione, adesso, a causa della grande distribuzione organizzata come ad esempio i grandi supermercati, hanno portato questa figura a una suddivisione di mansioni.
Trovare un macellaio che si occupi non di una singola e specifica mansione, di questi tempi è alquanto complicato.
Oggi, questa professione è stata suddivisa in tanti piccoli ruoli, tra cui:
- Macellatore: colui che ha il compito di uccidere gli animali per poi scuoiarli, sventrarli e, il più delle volte, spaccarli, ossia dividere in due parti i corpi
- Disossatore o spolpatore: è l’addetto all’eliminazione delle ossa dalla carcassa dell’animale dopo essere stato macellato tramite l’ausilio di appositi strumenti, come ad esempio particolari tipi di coltelli ben affilati e dalle lame sottili
- Preparatore e confezionatore di piatti preparati: come il nome stesso fa intuire, è l’addetto alla preparazione di piatti a base di carne, pronti per il consumatore finale
- Cuciniere: la persona incaricata di cucinare piatti sia caldi che freddi, utilizzando come ingrediente principale la carne della macelleria
- Banconiere: è colui incaricato di stare dietro il bancone della gastronomia e macelleria, che ha il contatto diretto con i clienti
Queste sono le diverse figure nate dalla semplice professione del macellaio.
Nonostante appartengano allo stesso ramo, ognuna di esse svolge compiti diversi rispetto gli altri.
Andiamo a vedere quanto si percepisce con questa professione.
2. Quanto guadagna un macellaio
Per quanto concerne lo stipendio relativo a questa professione, è necessario fare alcune dovute distinzioni.
Lo stipendio, infatti, varia molto a seconda che si tratti di un macellaio che lavora alle dipendenze di qualche macelleria o GDO (Grande Distribuzione Organizzata) oppure che faccia il macellaio nella propria macelleria.
Nel secondo caso si parla di imprenditori i cui guadagni dipendono da tantissimi fattori come la qualità dei prodotti e le capacità nell’attrarre i clienti.
Motivo per cui le cifre che andremo a vedere oggi saranno riferite al semplice macellaio dipendente.
Come per qualsiasi altro mestiere, lo stipendio del macellaio è strettamente legato all’esperienza (nonché, anche se in maniera secondaria, dal datore di lavoro per cui si finisce a lavorare) infatti, un macellaio principiante non arriverà di certo a percepire lo stipendio di un esperto con anni di lavoro alle spalle.
In termini pratici le cifre si aggirano da un minimo poco più alto di 965 euro fino ad arrivare a oltre 2000 euro al mese.
Badate però che non è difficile per un novellino incappare in uno stipendio iniziale ben al di sotto, arrivando persino a percepire soli 750 euro.
In media, comunque, lo stipendio parte da una base di 965 euro per chi ha alle spalle non più di 3 anni d’esperienza.
Arrivando a metà della propria carriera, lo stipendio in questo ambito cresce fino a raggiungere somme tra i 1380 e i 1650 euro mensili.
La carriera termina poi con uno stipendio di ben 1700 euro al mese.
Tenete presente che queste sono le cifre medie percepite dal macellaio in base al numero di anni di servizio.
Come accennato anche all’inizio non è difficile che questo professionista arrivi a percepire cifre ben più grandi, superiori persino ai 2000 euro.
Ora che sappiamo quanto percepisce, concentriamoci sul percorso necessario per intraprendere questa carriera.
3. Come diventare macellaio
Cominciamo subito col dire che non esiste alcun percorso di studi a livello scolastico capace di avviarvi a questa professione.
Fino a non molto tempo fa, l’unico modo per fare il macellaio era fare anni di gavetta, per apprendere trucchi e segreti della professione e trasformarsi in esperti macellai.
Per l’appunto, fino a non molto tempo fa questa era l’unica strada. Oggi, infatti, sono nati numerosi corsi che permettono di intraprendere questa strada, trasmettendo le conoscenze necessarie per essere un buon macellaio oltre che a nozioni pratiche.
Perché si sa, quello del macellaio e un lavoro strettamente legato alla manualità.
I corsi variano gli uni dagli altri. Hanno una durata di circa 2 o 3 anni per poi rilasciare la certificazione ma, come già detto, ne esistono tanti anche di durata inferiori.
Nonostante questi corsi permettano di ottenere le conoscenze richieste da questa professione, quasi sempre la carriera dei nuovi macellai comincia con un periodo di apprendistato, così da permettere di mettere il nuovo candidato nelle condizioni di ambientarsi e prendere manualità con quelli che sono gli strumenti del mestiere, quali macchinari, coltelli e molto altro ancora.
Inoltre, alcune tradizioni religiose richiedono di seguire degli specifici riti per la preparazione della carne, motivo per cui prima di mettersi a lavoro è necessaria una buona formazione sia pratica che teorica.
Per quanto riguarda il titolo di studio, per questa professione basta la semplice licenza media per poter percorrere questa carriera.
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