Profession butcher

Butchers or fishmongers in retail cut, trim or prepare consumer-sized portions of meat or fish for use or sale in retail establishments.

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Tasks butcher

• Order meat or fish supplies and maintain stocks.
• Receive, inspect and store meat or fish upon delivery, and arrange payment.
• Prepare standard or specially ordered cuts and products of meat or fish, e.g. cut, slice, trim, bone, shape, tie and grind meats (e.g. beef, pork, poultry), or scale, head, gut, wash and bone fish.
• Price and place meat or fish cuts and products in display counters.
• Sell meat or fish to customers, including wrapping, weighing and labelling products, and collecting payments.
• Advise customers, e.g. on storing, preparing and cooking meat or fish, or on estimating food portions.
• Clean tools and work surfaces.
• Undertake activities related to running a retail business, e.g. maintain financial and other records, arrange advertising, security, etc.
• Manufacture own meat or fish products, e.g. marinated meats, sausages, pies, ready-to-cook foods, etc.
• Supervise staff, e.g. other butchers, meat cutters, fishmongers or fish filleters.

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