Staff role
Butcher / Meat Cutter
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
O*NET reports this occupation under titles such as: Butcher; Meat Clerk; Meat Cutter; Meat Specialist; Meat Wrapper
Tasks
- Prepare and place meat cuts and products in display counter to 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 in cooking form.
- Prepare special cuts of meat ordered by customers.
- Receive, inspect, and store meat upon delivery to ensure meat quality.
- Estimate requirements and order or requisition meat supplies to maintain inventories.
- Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Knowledge
- Customer and Personal Service
- Food Production
- Production and Processing
- Sales and Marketing
Skills
- Active Listening
- Reading Comprehension
- Speaking
- Critical Thinking
- Monitoring
Abilities
- Manual Dexterity
- Near Vision
- Arm-Hand Steadiness
- Oral Comprehension
- Oral Expression
- Problem Sensitivity
- Information Ordering
- Category Flexibility
- Control Precision
- Selective Attention
- Finger Dexterity
- Trunk Strength
- Visual Color Discrimination
- Speech Recognition
- Speech Clarity
This page includes information from the O*NET 31.0 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA.