- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Butchers and Meat Cutters spend a lot of their time Handling and Moving Objects. They are naturally good at Oral Expression, Speech Recognition, Manual Dexterity, and Near Vision. Butchers and Meat Cutters are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Production and Processing, Food Production, and Customer and Personal Service and are skilled at Critical Thinking and Time Management.
Work Activities
Handling and Moving Objects
Performing General Physical Activities
Identifying Objects, Actions, and Events
Communicating with Supervisors, Peers, or Subordinates
Establishing and Maintaining Interpersonal Relationships
Performing for or Working Directly with the Public
Monitor Processes, Materials, or Surroundings
Inspecting Equipment, Structures, or Material
Organizing, Planning, and Prioritizing Work
Judging the Qualities of Things, Services, or People
Resolving Conflicts and Negotiating with Others
Scheduling Work and Activities
Getting Information
Coordinating the Work and Activities of Others
Assisting and Caring for Others
Coaching and Developing Others
Making Decisions and Solving Problems
Training and Teaching Others
Guiding, Directing, and Motivating Subordinates
Updating and Using Relevant Knowledge
Selling or Influencing Others
Provide Consultation and Advice to Others
Evaluating Information to Determine Compliance with Standards
Estimating the Quantifiable Characteristics of Products, Events, or Information
Monitoring and Controlling Resources
Developing and Building Teams
Processing Information
Controlling Machines and Processes
Thinking Creatively
Repairing and Maintaining Mechanical Equipment
Communicating with Persons Outside Organization
Analyzing Data or Information
Interpreting the Meaning of Information for Others
Interacting With Computers
Developing Objectives and Strategies
Operating Vehicles, Mechanized Devices, or Equipment
Performing Administrative Activities
Documenting/Recording Information
Repairing and Maintaining Electronic Equipment
Abilities
Oral Expression
Speech Recognition
Manual Dexterity
Near Vision
Problem Sensitivity
Oral Comprehension
Arm-Hand Steadiness
Category Flexibility
Information Ordering
Trunk Strength
Speech Clarity
Inductive Reasoning
Written Comprehension
Control Precision
Visualization
Finger Dexterity
Visual Color Discrimination
Deductive Reasoning
Static Strength
Multilimb Coordination
Wrist-Finger Speed
Reaction Time
Written Expression
Selective Attention
Number Facility
Extent Flexibility
Perceptual Speed
Flexibility of Closure
Far Vision
Auditory Attention
Hearing Sensitivity
Depth Perception
Originality
Speed of Closure
Time Sharing
Fluency of Ideas
Gross Body Coordination
Speed of Limb Movement
Stamina
Dynamic Strength
Response Orientation
Mathematical Reasoning
Rate Control
Memorization
Gross Body Equilibrium
Interests
Realistic
Conventional
Enterprising
Investigative
Artistic
Social
Knowledge
Production and Processing
Food Production
Customer and Personal Service
Mechanical
Education and Training
Mathematics
Sales and Marketing
Administration and Management
Personnel and Human Resources
Law and Government
English Language
Psychology
Clerical
Biology
Economics and Accounting
Public Safety and Security
Chemistry
Philosophy and Theology
Computers and Electronics
Transportation
Sociology and Anthropology
Geography
Communications and Media
Therapy and Counseling
Wages
New Jersey
$42,830
Connecticut
$41,920
Massachusetts
$40,230
Hawaii
$39,960
Washington
$39,550
District of Columbia
$39,420
Alaska
$38,500
New York
$37,940
Minnesota
$37,200
Maryland
$37,030
Oregon
$34,120
Arizona
$33,580
Wisconsin
$33,560
New Hampshire
$33,170
Delaware
$33,120
Nevada
$32,320
Vermont
$32,160
Rhode Island
$31,770
Pennsylvania
$31,450
Colorado
$30,610
Virginia
$30,160
Idaho
$29,500
Kansas
$29,100
Florida
$29,070
Utah
$29,020
California
$28,750
Ohio
$28,270
Maine
$28,210
Montana
$27,820
Illinois
$27,650
Tennessee
$27,520
Indiana
$27,500
New Mexico
$27,340
Kentucky
$26,840
Michigan
$26,740
South Dakota
$26,390
South Carolina
$26,170
Wyoming
$25,980
Georgia
$25,860
Louisiana
$25,580
Arkansas
$25,290
Mississippi
$25,160
North Carolina
$24,840
Missouri
$24,510
Alabama
$24,270
Nebraska
$24,260
Oklahoma
$24,120
North Dakota
$23,900
Texas
$23,710
Virgin Islands
$23,460
West Virginia
$23,140
Iowa
$22,590
Guam
$18,510
Puerto Rico
$17,400
Skills
Critical Thinking
Time Management
Negotiation
Reading Comprehension
Coordination
Active Listening
Persuasion
Management of Personnel Resources
Social Perceptiveness
Service Orientation
Monitoring
Speaking
Writing
Complex Problem Solving
Instructing
Learning Strategies
Judgment and Decision Making
Mathematics
Quality Control Analysis
Active Learning
Operation Monitoring
Operation and Control
Systems Analysis
Systems Evaluation
Troubleshooting
Management of Financial Resources
Operations Analysis
Management of Material Resources
Science
Work Values
Relationships
Independence
Achievement
Support
Working Conditions
Recognition
Work Styles
Dependability
Attention to Detail
Integrity
Achievement/Effort
Cooperation
Independence
Initiative
Self Control
Concern for Others
Persistence
Adaptability/Flexibility
Stress Tolerance
Innovation
Social Orientation
Leadership
Analytical Thinking
Related University Degree Programs
Work Context
Indoors, Environmentally Controlled
Spend Time Standing
Very Hot or Cold Temperatures
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Face-to-Face Discussions
Telephone
Contact With Others
Spend Time Making Repetitive Motions
Physical Proximity
Work With Work Group or Team
Exposed to Hazardous Equipment
Freedom to Make Decisions
Importance of Being Exact or Accurate
Structured versus Unstructured Work
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With External Customers
Responsible for Others' Health and Safety
Time Pressure
Coordinate or Lead Others
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Spend Time Walking and Running
Responsibility for Outcomes and Results
Importance of Repeating Same Tasks
Consequence of Error
Impact of Decisions on Co-workers or Company Results
Frequency of Decision Making
Spend Time Bending or Twisting the Body
Level of Competition
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Pace Determined by Speed of Equipment
Frequency of Conflict Situations
Degree of Automation
Exposed to Contaminants
Cramped Work Space, Awkward Positions
Duration of Typical Work Week
Extremely Bright or Inadequate Lighting
Letters and Memos
Spend Time Kneeling, Crouching, Stooping, or Crawling
Electronic Mail
Public Speaking
Exposed to Disease or Infections
Exposed to High Places
Spend Time Keeping or Regaining Balance
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
Deal With Physically Aggressive People
Spend Time Climbing Ladders, Scaffolds, or Poles
Work Schedules
Spend Time Sitting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Radiation
Outdoors, Under Cover
Exposed to Whole Body Vibration
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Indoors, Environmentally Controlled
Exposed to Hazardous Equipment
Face-to-Face Discussions
Very Hot or Cold Temperatures
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Electronic Mail
Public Speaking
Exposed to Hazardous Conditions
Letters and Memos
Exposed to Radiation
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Deal With External Customers
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Never-
In an Open Vehicle or Equipment
Exposed to Radiation
Indoors, Not Environmentally Controlled
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Conditions
Exposed to Disease or Infections
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Electronic Mail
In an Enclosed Vehicle or Equipment
Public Speaking
Spend Time Climbing Ladders, Scaffolds, or Poles
Extremely Bright or Inadequate Lighting
Deal With Physically Aggressive People
Exposed to High Places
Letters and Memos
Exposed to Contaminants
Cramped Work Space, Awkward Positions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Hazardous Equipment
Spend Time Bending or Twisting the Body
Exposed to Minor Burns, Cuts, Bites, or Stings
Telephone
Time Pressure
Very Hot or Cold Temperatures
Face-to-Face Discussions
Deal With Unpleasant or Angry People
Indoors, Environmentally Controlled
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Deal With External Customers
Work With Work Group or Team
Coordinate or Lead Others
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Exposed to High Places
Letters and Memos
Time Pressure
In an Enclosed Vehicle or Equipment
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Cramped Work Space, Awkward Positions
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Sounds, Noise Levels Are Distracting or Uncomfortable
Electronic Mail
Very Hot or Cold Temperatures
Telephone
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Face-to-Face Discussions
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Deal With Unpleasant or Angry People
Time Pressure
Very Hot or Cold Temperatures
Frequency of Decision Making
Cramped Work Space, Awkward Positions
Letters and Memos
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Telephone
Exposed to Hazardous Conditions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Electronic Mail
Face-to-Face Discussions
Outdoors, Exposed to Weather
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Public Speaking
Exposed to Contaminants
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
-Once a year or more but not every month-
Deal With Physically Aggressive People
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to High Places
Public Speaking
Exposed to Minor Burns, Cuts, Bites, or Stings
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Face-to-Face Discussions
Exposed to Whole Body Vibration
Electronic Mail
Deal With Unpleasant or Angry People
Outdoors, Exposed to Weather
Indoors, Not Environmentally Controlled
Letters and Memos
Exposed to Disease or Infections
Time Pressure
Exposed to Contaminants
In an Open Vehicle or Equipment
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Exposed to Radiation
Exposed to Hazardous Conditions
Telephone
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Deal With External Customers
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Work With Work Group or Team
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Wrap, weigh, label and price cuts of meat.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Prepare special cuts of meat ordered by customers.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
- Importance Supplemental-
Estimate requirements and order or requisition meat supplies to maintain inventories.
Supervise other butchers or meat cutters.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Negotiate with representatives from supply companies to determine order details.
Cure, smoke, tenderize and preserve meat.
Total sales, and collect money from customers.
- Relevance of Task Core-
Prepare special cuts of meat ordered by customers.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Wrap, weigh, label and price cuts of meat.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
- Relevance of Task Supplemental-
Estimate requirements and order or requisition meat supplies to maintain inventories.
Supervise other butchers or meat cutters.
Cure, smoke, tenderize and preserve meat.
Negotiate with representatives from supply companies to determine order details.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Total sales, and collect money from customers.
-Daily Frequency of Task (Categories 1-7) Core-
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Prepare special cuts of meat ordered by customers.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Wrap, weigh, label and price cuts of meat.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Cure, smoke, tenderize and preserve meat.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Supervise other butchers or meat cutters.
Negotiate with representatives from supply companies to determine order details.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Wrap, weigh, label and price cuts of meat.
Prepare special cuts of meat ordered by customers.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Supervise other butchers or meat cutters.
Negotiate with representatives from supply companies to determine order details.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Cure, smoke, tenderize and preserve meat.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
-More than monthly Frequency of Task (Categories 1-7) Core-
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Prepare special cuts of meat ordered by customers.
Wrap, weigh, label and price cuts of meat.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Negotiate with representatives from supply companies to determine order details.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Cure, smoke, tenderize and preserve meat.
Supervise other butchers or meat cutters.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Total sales, and collect money from customers.
-More than weekly Frequency of Task (Categories 1-7) Core-
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Prepare special cuts of meat ordered by customers.
Wrap, weigh, label and price cuts of meat.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Negotiate with representatives from supply companies to determine order details.
Supervise other butchers or meat cutters.
Cure, smoke, tenderize and preserve meat.
-More than yearly Frequency of Task (Categories 1-7) Core-
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Prepare special cuts of meat ordered by customers.
Wrap, weigh, label and price cuts of meat.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Estimate requirements and order or requisition meat supplies to maintain inventories.
Total sales, and collect money from customers.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Negotiate with representatives from supply companies to determine order details.
Supervise other butchers or meat cutters.
Cure, smoke, tenderize and preserve meat.
-Several times daily Frequency of Task (Categories 1-7) Core-
Prepare special cuts of meat ordered by customers.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Wrap, weigh, label and price cuts of meat.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Cure, smoke, tenderize and preserve meat.
Supervise other butchers or meat cutters.
Negotiate with representatives from supply companies to determine order details.
Total sales, and collect money from customers.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Receive, inspect, and store meat upon delivery, to ensure meat quality.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
Prepare special cuts of meat ordered by customers.
Wrap, weigh, label and price cuts of meat.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Negotiate with representatives from supply companies to determine order details.
Cure, smoke, tenderize and preserve meat.
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
Supervise other butchers or meat cutters.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 10 years
-On-the-Job Training-
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 10 years
-Related Work Experience-
None
Up to and including 1 month
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 years
Over 6 years, up to and including 8 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Some College Courses