Butchers and Meat Cutters

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

Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.

1. Wrap, weigh, label and price cuts of meat.

2. Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.

3. Prepare special cuts of meat ordered by customers.

4. Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.

5. Receive, inspect, and store meat upon delivery, to ensure meat quality.

6. Shape, lace, and tie roasts, using boning knife, skewer, and twine.

7. Estimate requirements and order or requisition meat supplies to maintain inventories.

8. Supervise other butchers or meat cutters.

9. Record quantity of meat received and issued to cooks and/or keep records of meat sales.

10. Negotiate with representatives from supply companies to determine order details.

11. Cure, smoke, tenderize and preserve meat.

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Service Orientation - Actively looking for ways to help people.

Speaking - Talking to others to convey information effectively.

Instructing - Teaching others how to do something.

Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Time Management - Managing one's own time and the time of others.

Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Job Zone Two: Some Preparation Needed

Education: These occupations usually require a high school diploma and may require some vocational training or job-related course work. In some cases, an associate's or bachelor's degree could be needed.

Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees.

The college search results are undergraduate programs associated with Butchers and Meat Cutters. Further education may also be required to pursue this career.

The training search results include both short and long-term programs associated with Butchers and Meat Cutters, and may be more appropriate for adult and non-traditional students. Further training may also be required to pursue this career.

In NY the average wage for this occupation was:

$22,720 for entry level workers, and $45,090 for experienced workers.

Based on the total number of annual openings and its growth rate, the employment prospects for this occupation are described as Least Favorable.

During 2006, there were approximately 6,970 Butchers and Meat Cutters employed in NY.

We estimate that in 2016 there will be 6,890  employed in NY. This represents a decrease of 0 job(s) each year, and a total of 220 job openings each year.

Food processing occupations - Visit this link for additional information on this career from the Occupational Outlook Handbook; a publication produced and maintained by the United States Department of Labor.

Chefs and Head Cooks - Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.

Cooks, Fast Food - Prepare and cook food in a fast food restaurant with a limited menu. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

Dining Room and Cafeteria Attendants and Bartender Helpers - Facilitate food service. Clean tables, carry dirty dishes, replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food, and serve water, butter, and coffee to patrons.

Dishwashers - Clean dishes, kitchen, food preparation equipment, or utensils.

Pressers, Textile, Garment, and Related Materials - Press or shape articles by hand or machine.

Packers and Packagers, Hand - Pack or package by hand a wide variety of products and materials.