1. You usually need a high school diploma.
2. You may need a college or other meat-cutting training program or a three-year meat-cutting apprenticeship.
3. On-the-job training is usually provided for retail butchers and meat cutters in food stores.
4. Trade certification is available, but voluntary, in British Columbia.
5. Most recent entrants have a trade/vocational certificate, and almost 2 in 5 have a community college diploma.