Butchers, meat cutters and fishmongers in this unit group perform some or all of the following duties:
A. Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
B. Grind meats and slice cooked meats using powered grinders and slicing machines
C. Prepare special displays of meat, poultry, fish and shellfish
D. Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish
E. Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
F. Ensure food storage conditions are adequate
G. May supervise other butchers, or meat cutters or fishmongers.
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.
The average hourly wages for Butchers, Meat Cutters and Fishmongers - Retail and Wholesale is $11.47/HR, which is close to the average for occupations in the sale and service sector and are below average for all technical, professional, and skilled occupations. These wages grew at an average rate from 2002 to 2004.