National Application Center :: career details :: Butchers and Meat Cutters
Career Details :: Butchers and Meat Cutters
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. Some may require a bachelor's degree.
Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers.
- Estimates requirements and requisitions or orders meat supply.
- Receives, inspects, and stores meat upon delivery.
- Places meat on trays in display counter.
- Records quantity of meat received and issued to cooks.
- Shapes, laces, and ties roasts, using boning knife, skewer, and twine.
- Cuts, trims, bones, ties, and grinds meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
- Wraps and weighs meat for customers and collects money for sales.
- Bakers, Bread and Pastry
- Cooks, Fast Food
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Packers and Packagers, Hand
- Pressers, Delicate Fabrics
- Pressers, Hand
General Work Activities
- Handling and Moving Objects
- Identifying Objects, Actions, and Events
- Performing for/Working With Public
- Performing General Physical Activities
- Judging Qualities of Things, Service, People
- Product Inspection
- Problem Identification
- Management of Personnel Resources
- Identification of Key Causes
Frequent Work Context
- Hazardous Situations
- Using Hands on Objects, Tools, Controls
- Special Uniform