Butchers and Meat Cutters

What this job is

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

What they do day to day

• Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
• Wrap, weigh, label, and price cuts of meat.
• Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
• Prepare special cuts of meat ordered by customers.
• Receive, inspect, and store meat upon delivery to ensure meat quality.
• Estimate requirements and order or requisition meat supplies to maintain inventories.
• Shape, lace, and tie roasts, using boning knife, skewer, and twine.
• Record quantity of meat received and issued to cooks or keep records of meat sales.
• Supervise other butchers or meat cutters.
• Cure, smoke, tenderize, and preserve meat.

Skills and knowledge that matter most

Importance rated by people working in the job (1 = not important, 5 = extremely important).

Education and preparation

Preparation level 2 of 5 — Some preparation. Usually a high school diploma; some previous work experience or training helps.

Typical entry education (BLS): No formal educational credential.

Who this job suits

Based on the Holland (RIASEC) interest profile for this occupation.

Job titles you'll see in postings

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