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Butcher or Meat Cutter Certification

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Meat cutters require special, on-the-job training.

Butchers, or meat cutters, normally serve grocery stores or other companies that necessitate large portions of meat be cut down into smaller sizes, reports the United States Department of Labor.

  1. Function

    • Meat cutters turn a slab of meat into steaks, roasts or ground meat. If in a retail position, they may have customer interaction and cut meat for specifically requested needs.

    Considerations

    • There is no official certification to become a butcher. The majority of skilled meat cutters learn through on-the-job training, ranging from one to two years of tutoring.

    Significance

    • Along with being able to precisely cut a portion of meat, butchers must follow all sanitary laws in regards to handwashing and safe food practices. In addition, butchers must master not just hand cutting of meat, but also the meat cutting machines used, as well as the cleanliness and safety regarding those machines.

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  • Photo Credit viande image by Gaelle Levrey from Fotolia.com

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