Skilled preparation of meat for wholesale or retail trade is the principal function of BUTCHERS AND MEAT CUTTERS. Over three hundred cuts of meat can be made from animal carcasses from slaughterhouses.

Butchers and Meat Cutters work in wholesale or retail meat firms where they perform the following tasks:

• Cut larger pieces of meat from the slaughterhouse into smaller cuts.
• Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish into cooking-size pieces.
• Shape, lace, and tie roasts, using boning knife, skewer, and twine.
• Wrap and weigh meat for customers and may collect money for sales.
• Place meat on trays in display counter.
• Estimate amount and type of meat needed and order meat supply.
• Receive, inspect, and store meat upon delivery.

In wholesale meat firms, Butcher apprentices begin their training by doing odd jobs in the plant such as clean-up. Training includes learning to operate equipment such as forklifts or power-driven saws and grinders. In time, apprentices gradually learn to divide whole carcasses, halves, and quarters into cuts shipped to retail firms.

In retail establishments, Meat Cutter apprentices begin by preparing some of the cheaper cuts. They learn to bone meat and roll and tie roasts. They also learn merchandising, salesmanship, how to set up a counter display, and advise customers about meat preparation and cooking.

• Product Inspection - Inspecting and evaluating the quality of products.
• Mathematics - Using mathematics to solve problems.
• Problem Identification - Identifying the nature of problems.
• Active Listening - Listening to what other people are saying and asking questions as appropriate.
• Equipment Selection - Determining the kind of tools and equipment needed to do a job.
• Operation and Control - Controlling operations of equipment or systems.
• Manual Dexterity - The ability to quickly make coordinated movements of one hand, a hand together with its arm, or two hands to grasp, manipulate, or assemble objects.
• Wrist-Finger Speed - The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services.

Meat Cutters working in retail meat markets move back and forth from counter to cooler. Butchers usually work in lower temperatures more often than Cutters. The occupation requires physical strength to lift and carry large cuts of meat and the ability to work with the hands and to stand for long periods. These workers need good eyesight and ability to move about with ease and speed. The work requires healthy workers who will not spread contagious diseases.

Workers should not mind working around animal carcasses. Although they work in clean and sanitary conditions, their clothing is often soiled with animal blood and the air may smell unpleasant.

Injuries to fingers and hands sometimes result from careless use of tools and equipment. The repetitive nature of the work may cause damage to the wrist (carpal tunnel syndrome). Occasionally, a worker may suffer a hernia or a back injury. Equipment guards, hand and stomach guards, and safety instruction during apprenticeship all help to prevent accidents.

Employers must enforce safety requirements of the State Division of Industrial Safety and provide first aid equipment and floor covering suitable for liquid drainage and long-term standing.

Butchers and Meat Cutters may belong to the United Food and Commercial Workers International Union.

The number of jobs for highly skilled Butchers and Meat Cutters, who work mostly in retail outlets, is expected to decline. New automation and the consolidation of the meatpacking and poultry processing industries are enabling employers to hire lower wage slaughterers and meatpackers instead of higher paid Butchers in meatpacking plants.

Most red meat arrives at grocery stores partially cut up, but a greater percentage of meat is being delivered prepackaged, with additional fat removed, to wholesalers and retailers. This trend is resulting in less work and fewer jobs for retail Butchers.

Most job opportunities will come from replacing workers who retire, die, or leave the occupation for other reasons.