Job Description for Butcher
Butchers understand unique cutting techniques for different types of meat, such as beef, pork, poultry, veal and lamb. Some butchers interact with customers, while others work in facilities where cutting meat becomes a formulaic process. A butcher is responsible for receiving, cutting and packaging meat products. These workers play an important role in food safety and are responsible for the quality and sanitation of the meat.
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Roles
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According to the Occupational Information Network, butchers slice, trim and prepare consumer-size meat portions. Roles vary, depending on where the butcher is employed. Most butchers can be found in retail establishments, such as grocery stores or butcher shops. Butchers inspect meat to ensure its quality. These butchers prepare and display meat cuts, so they appear attractive to customers. Butchers take orders and serve customers by preparing specifically requested cuts of meat. These workers also wrap, weigh, price and label meat.
Other butchers can be found in large meat packing plants where little to no customer interaction occurs. When butchers work in these facilities, they may have a specific role in the production and processing of meat. For example, workers may use a slicing machine on a repetitive basis.
Environment
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According to the U.S. Bureau of Labor Statistics, most butchers can be found in grocery stores, wholesale facilities that supply meat to restaurants or institutional food service establishments. Butchers who are in animal slaughtering and processing plants or large grocery stores work in meat cutting rooms. These rooms are supplied with power machines, sharp knives and conveyor belts. Those in small shops work in smaller spaces behind counters where they interact and serve customers. Workers can be found in cold dark rooms which are appropriate for meat and prevents it from spoiling. Like other employees in food processing occupations, butchers follow health and sanitation guidelines.
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Education & Training
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According to the U.S. Bureau of Labor Statistics, most butchers acquired skills through on-the-job training. The length of training varies. Simple cutting techniques take a few days to learn, whereas highly skilled meat cutters in retail may require one to two years of training. According to College Board, programs in meat cutting, which lead to a certificate, exist in a few schools. Students learn how to properly receive, cut and package meat. Other topics include customer service, counter display, sanitation, safety, quality control, laws and regulations.
Salary
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According to the U.S. Bureau of Labor Statistics, butchers and meat cutters earned a national mean hourly wage of $14.55 and a national mean annual wage of $30,270 in May 2009. Industries with high levels of employment for butchers and meat cutters included grocery stores with an annual mean wage of $30,730; specialty food stores, $28,320; animal slaughtering and processing, $26,930; general merchandise stores, $32,820; and grocery and related product merchant wholesalers, $30,900.
Job Outlook
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According to the U.S. Bureau of Labor Statistics National Employment Matrix, butchers and meat cutters will experience a 1 percent growth through 2018. Faster growth will take place in meat processing plants, rather than retail stores. More meat is arriving prepackaged from meat manufacturing and processing plants to retail stores. The need for lesser skilled workers will increase, since lesser skilled workers are employed in meat processing plants.
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References
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