What Would I Do?

There are three main types of butchers:

• The first type of butcher works for wholesalers and supermarket chains. You cut large pieces of meat into steaks and chops, shape and tie roasts, and grind beef for sale as chopped meat. You may also package, price and attractively display meat items
• The second type of butcher works in meat shops or markets and has direct contact with customers. You help customers choose meats and prepare special requests. You also weigh the meat, price it, and prepare specialty cuts.
• The third type of butcher works in meatpacking plants, where you slaughter large animals such as cattle and pigs, and cut the large segments of meat into smaller portions. You may work on an assembly line, and be responsible for a particular cut of meat. This type of work involves little contact with the public.

All types of butchers are responsible for ensuring meat quality, and maintaining approved sanitation and safety programs.

Your duties as a retail or wholesale butcher may include: 

• Cut, trim and prepare standard cuts of meat, poultry, fish and shellfish according to customer orders
• Grind meats and slice cooked meats using power grinders and slicing machines
• Prepare displays of meat, poultry, fish and shellfish
• Shape, lace and tie roasts and other meats, poultry or fish

Your duties as an industrial butcher may include:

• Skin, clean and trim carcasses and remove bones from meat
• Split carcasses into smaller portions for handling
• Cut meat and poultry into specific cuts for institutional, commercial or wholesale use
• Slaughter livestock using stunning devices and knives
• May slaughter cattle, calves and sheep as set out by religious laws

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