Butcher Job Description

Butchers work in grocery stores, specialty markets, and butcher shops, preparing, trimming, and slicing meat for customers. They may also work in industrial meat processing facilities, where they prepare cuts of meat for wholesale customers and grocery stores. Butchers work in refrigerated environments and process cuts of cow, pig, sheep, chicken, and other meats for consumers.

Because they work with knives and industrial slicing machinery, butchers maintain their equipment and work areas to ensure a safe environment. They play a vital role in properly storing, weighing, and labeling meat after it is processed and before it makes its way to retail shelves.

 

Butcher Duties and Responsibilities

While a butcher’s duties can depend on whether they work in a grocery store, butcher shop, or industrial warehouse, many of the core responsibilities of this role carry are the same:

Process Meat

Butchers process and prepare a variety of meats for retail or restaurant sale. They have an extensive knowledge of meat cuts and standard weights; they prepare steaks, cutlets, and loins. Butchers also determine which portions to grind and decide how much meat to make into products such as sausages or cured meat. Butchers may work based on customer specifications or prepare larger quantities for large retail spaces.

Weigh and Package Meat

Butchers also weigh, package, and label meat for retail sale. Depending on the work environment, butchers may process large quantities of meat (in a grocery store or processing plant) or prepare individual orders for customers (at a dedicated butcher shop). Butchers also determine how to store meat for sale or transport, ensure proper refrigeration of all meat products.

Maintain Equipment

Butchers utilize a variety of tools to process and prepare meat, including saws, knives, and grinders. Most are responsible for maintaining this equipment through regular cleaning and routine repairs, including sharpening knives and saws. Butchers who work in meat processing facilities regularly inspect their workstations to ensure that equipment is in good working order and to prevent delays or accidents.

Sanitize Work Areas

Butchers maintain sanitized work areas throughout their shifts. They clean equipment after each use, following safety guidelines and regulations, in order to prevent cross-contamination or the spread of food-borne illnesses. Most butchers also conduct regular health and safety checks, ensuring their work area adheres to safety and sanitation guidelines determined by the Food and Drug Administration.

Track Inventory and Supplies

Many butchers maintain records of meat inventories and on-hand supplies such as sausage casings and packaging materials. They also inspect meat prior to processing to ensure correct quantities and maintain a high level of product quality. For butchers who work in industrial settings, this can also involve maintaining detailed reports and records of processing activities throughout the shift.

 

Butcher Skills and Qualifications

Butchers need to be comfortable handling dangerous equipment, performing repetitive tasks, and maintaining a high level of quality and food safety. In addition, they need to be skilled at:

  • Meat processing – to effectively process a variety of meats, including beef, pork, and chicken
  • Food safety skills – familiarity with best practices in food handling and storage is essential to ensure guidelines are followed to prevent illness or spoilage
  • Equipment maintenance – to maintain their equipment, which can include keeping knives sharp and being able to disassemble a grinder to make small repairs
  • Inventory management skills – to maintain records of inventory and customer orders to prevent shortages and deliver consistent customer service
  • Customer service skills – for butchers who work in specialty shops or grocery stores, customer service is essential, as they provide customers with specialty cuts upon request and answer questions about meats for sale

 

Butcher Education and Training

While there are no formal education requirements for butchers, they do need to be at least 18 years old to operate the most commonly used equipment. Butchers receive significant on-the-job-training, usually starting with simple cuts and learning increasingly complicated butchering techniques as they gain experience in the field.

 

Butcher Salary and Outlook

According to the Bureau of Labor Statistics (BLS), the median annual salary for butchers was $29,870 as of May 2016. The highest-paid butchers earned over $47,960 per year, while the lowest-paid earned less than $19,750.

The BLS estimates that employment for butchers will grow six percent between 2016 and 2026, with the majority of new jobs in grocery and retail stores.

 

Helpful Resources

We searched the web and found several resources if you’re interested in learning more about working as a butcher:

The Butcher’s Guild – The Butcher’s Guild is a professional organization for butchers, providing opportunities to connect, professional development, and resources for specialized and artisanal butchers.

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison – Read about the process of butchering and processing a wide variety of meats, from basic to advanced cuts.

What It’s Like to Be a Butcher – This article explores the day-to-day realities of working as a butcher and explores the particular expertise that comes from working in this role.

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering – This book provides an in-depth, illustrated guide to butchering techniques.

 

Butcher Resume Help

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