Butcher

Your Fit

Income

$39K

Preparation

Some

Growth

-1.2%

Definition
Your fit with this career
How much they earn
What they do
Job satisfaction
How to become

What is a Butcher?

Butchers are skilled tradespeople who cut, trim, and package meat for sale to customers or wholesalers. They work with various meats, such as beef, pork, poultry, and sometimes fish, ensuring products are processed and presented effectively.

Sample job titles:

Butcher, Meat Clerk, Meat Cutter, Meat Specialist

Your test results

Why this fit score?

The fit report shows your areas of fit and misfit with Butcher.

Fit report

Test scores

The scores report summarizes what we learned about you. It shows your results on everything measured in the career test.

Scores report

How much does a Butcher earn

According to the U.S. Bureau of Labor Statistics, typical income (in USD) in 2024 was...

Bottom 10%	Bottom 25%	Median (average)	Top 25%	Top 10%
$29K per year	$34K per year	$39K per year	$47K per year	$57K per year

Compared to other careers: Median is $10K below the national average.

See income by country/state/province

What does a Butcher do?

Work environment

Butchers typically work in supermarkets, specialty meat shops, or wholesale food processing environments. The job involves working in refrigerated rooms and using sharp tools like knives and saws. Hours can vary, with some butchers working early mornings, evenings, or weekends.

Quick task list

Cuts and trims meat from larger, wholesale portions into steaks, chops, roasts, and other cuts.
Grinds meat and prepares sausages, deli meats, and other specialty products.
Ensures that all handling and storage of meat complies with sanitary regulations.
Serves customers by taking orders, offering product advice, and ensuring customer satisfaction.
Maintains tools and work areas to ensure a safe and sanitary environment.

See full list of tasks with expert relevance ratings

Areas of specialization

Retail Butchery: Specializing in preparing and selling meat in grocery stores or butcher shops.
Wholesale Butchery: Working in meat processing plants, focusing on large-scale meat cutting for distribution.
Specialty Butchery: Focusing on high-quality, artisanal meat preparation, including aging and curing processes.
Poultry and Fish Butchery: Specializing in the cutting and preparation of poultry and fish.

Description

Butchers are essential in the food industry, providing a critical link between farmers, meat processors, and consumers. They must have a comprehensive understanding of various cuts of meat and techniques for cutting, deboning, and preparing these cuts. This requires not only physical skill and precision but also a good understanding of safety and hygiene standards to prevent contamination and ensure quality.

The work of a butcher combines culinary art with practical skills. They must be knowledgeable about the different types of meat and their culinary uses, allowing them to advise customers effectively. Many butchers take pride in their ability to provide high-quality, locally sourced, or specialty meats that meet specific customer preferences.

Butchers must be able to work quickly and efficiently, often in a cold environment. The job can be physically demanding, requiring butchers to stand for long periods and handle heavy pieces of meat. However, for many, the satisfaction comes from mastering a traditional skill and providing a valued service to customers.

Job Satisfaction

Sources of satisfaction

Mastery of a skilled trade and the art of meat preparation.
Interaction with customers and providing expert advice on meat selection and preparation.
Contributing to the food industry by ensuring quality and safe meat products.

You might make a good Butcher if you are...

Interested in food preparation and the culinary arts.
Skilled with your hands and comfortable using tools like knives and saws.
Attentive to detail and committed to maintaining high standards of cleanliness and safety.
Able to perform physically demanding tasks and stand for extended periods.
Enjoy interacting with customers and offering knowledgeable service.

Pros:

Skilled trade with a strong tradition, offering a sense of craftsmanship and pride in work.
Opportunities to work in a variety of settings, from local butcher shops to large commercial retailers.
Potential for career advancement, including roles in management or owning a business.
A hands-on profession that can be satisfying for those who enjoy working with food and providing customer service.

Cons:

Physically demanding work, often requiring long hours standing and handling heavy items.
The work environment can be cold and wet, as it often involves working in refrigerated areas.
Exposure to sharp tools and machinery requires strict adherence to safety protocols.
The occupation may not appeal to those who are uncomfortable with the nature of butchering animals.

How to become a Butcher

Typical education

A high school diploma or equivalent is often sufficient, with most skills learned on the job. Some butchers may attend vocational schools or participate in apprenticeship programs for more formal training.

High school preparation

Courses:

Home Economics or Culinary Arts for basic food handling and preparation skills.
Biology to understand animal anatomy, which is useful in butchery.
Business Studies for insights into running a retail or food service business.

Extra-Curricular Activities:

Participating in cooking clubs or culinary competitions to develop food preparation skills.
Volunteering or working part-time in a local butcher shop, grocery store, or restaurant.
Joining agricultural or 4-H clubs, especially in areas where animal husbandry is discussed.

Preparation after high school

Enrolling in a culinary school or vocational program that offers specialized training in butchery.
Seeking apprenticeships or entry-level positions in butcher shops or meat processing facilities to gain hands-on experience.
Attending workshops or seminars on butchery techniques, meat science, and food safety.
Pursuing certifications offered by culinary or butchers' associations.

More resources

American Association of Meat Processors (AAMP) - Provides resources, training, and networking opportunities for meat industry professionals.
North American Meat Institute (NAMI) - Offers educational materials and industry information for those in the meat processing and retail field.
Culinary Institute of America (CIA) Meat Identification, Fabrication, and Utilization - Educational resource offering courses in meat cutting and preparation.
Institute of Food Technologists (IFT) - Provides resources on food science, including meat processing and safety.

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