Meat cutters frequently work in grocery stores, supermarkets, and butcher shops. Positions can be either part-time or full-time, with varying and flexible work schedules. This line of work frequently requires occasional hours on weekends, evenings, and holidays. Meat cutters are knowledgeable about the various types of meat and seafood offered where they work, and can help customers choose the meat that fits their needs.
Advanced degrees are not required to be a retail meat cutter. Some businesses prefer to hire candidates with a high school diploma or GED, but it isn't necessarily a universal requirement. Having prior meat cutting experience is a bonus, but most training happens on the job. A certified meat cutter's license or butcher certification may be required. Basic math skills for ordering and inventory are helpful.
This line of work is primarily physical. Meat cutters must be able to lift, stack, and maneuver objects. Some parcels may weigh up to 100 pounds (about 91 kilograms). Their day-to-day work involves standing, walking, bending, climbing, and carrying. Meat cutters need to be able to multitask and handle several different customer orders at the same time. It's a fast-paced work environment that requires excellent customer service and interpersonal skills. Safety is important, especially since a lot of a meat cutter's work involves handling sharp objects. Meat cutters must not only keep their own safety in mind, but need to follow health code regulations to ensure the safety of their customers. Flexibility is required both for scheduling and adapting to the rapid changes in work priorities.
Meat Cutter, Retail Tasks
Prepare meat for weighing and packaging.
Cut and process a variety of meat products.
Clean the meat up by cutting the fat and unwanted parts.
Keep an clean work area.