Butchers and Meat Cutters Go Back to List Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

Technology used in this occupation:
	Accounting software

Tasks
	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.
	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 or keep records of meat sales.
	Negotiate with representatives from supply companies to determine order details.

Skills
	Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
	Speaking - Talking to others to convey information effectively.
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Service Orientation - Actively looking for ways to help people.
	Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Time Management - Managing one's own time and the time of others.
	Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
	Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Knowledge
	Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
	Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
	Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
	English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
	Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
	Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
	Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
	Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
	Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

Search for Jobs on Connecticut's Labor Exchange (CTJOBcentral)
	(Please note that some searches may not produce any results.)

Education & Training   Education:   These occupations usually require a high school diploma.   Related Experience:   Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.

Browse Through a List of Businesses That Employ People With Your Same Skills
	Potential Employer Search

Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $46,076.00 $22.15  $16.32  $17.05 - $26.15  Bridgeport/Stamford $47,917.00 $23.04  $17.11  $17.93 - $28.81  Danbury $50,317.00 $24.19  $17.22  $18.62 - $30.47  Hartford $44,421.00 $21.36  $16.04  $16.63 - $24.20  New Haven $45,124.00 $21.69  $16.17  $17.47 - $24.98  New London/Norwich $46,862.00 $22.53  $16.70  $17.96 - $25.91  Waterbury $44,659.00 $21.48  $15.71  $16.68 - $25.91  Torrington $44,917.00 $21.60  $17.04  $18.08 - $23.92

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   88   Employment in this occupation is expected to grow more slowly than average, and the number of annual openings will offer limited job opportunities.

Related Occupations
	Bakers
	Meat, Poultry, and Fish Cutters and Trimmers
	Food Cooking Machine Operators and Tenders
	Shipping, Receiving, and Traffic Clerks
	First-Line Supervisors of Food Preparation and Serving Workers
	Cooks, Fast Food
	Cooks, Institution and Cafeteria
	Cooks, Restaurant
	Bartenders
	Combined Food Preparation and Serving Workers, Including Fast Food

	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.