Butchers slaughter, dress and sell meat from animals such as cows, pigs, fish and poultry. They must have experience butchering whole animals, and they are expected to have knowledge of both primal and sub-primal cuts; knowledge of speciality cuts is a must. Butchers are required to clean, shape, de-bone and tie cuts of meat by hand to form roasts. Knowledge of common tools such as knives, saws, trays and slicers is necessary as well. In addition, the butcher must maintain a clean and safe working environment for all equipment and areas. They must also swap and change prices as needed, remove expired meat and ensure stock is available to meet daily demands.
Other requirements of butchers are comfort with assisting customers, the ability to cut meat for display as ordered by customers, and the ability to use excellent customer service skills as a representative of the business. In addition, they must be able to communicate any needs, deficiencies or outages to the store supervisors.
Frequently, at least three years of experience in a related role are required for this position; a combination of related education or experience may be accepted, and a food handlers certificate or card may be preferred. Generally, the butcher's work is performed indoors in the meat department of a supermarket or in a specialty shop. Butchers must be able to withstand walking in and out of the refrigerator and freezer regularly, as well as be able to lift up to 50 pounds and stand the majority of the work day. They must uphold safety standards as required by state law.
Clean the meat up by cutting the fat and unwanted parts.
Keep an clean work area.
Prepare meat for weighing and packaging.
Cut and process a variety of meat products.