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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- Realistic / Conventional
- 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 labeling 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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- Animal anatomy for food production
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
- Food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- Warm blooded animal organs
The difference between white and red organs of warm blooded animals and their position in the body. A white organ can be the stomach, red organs can be the heart, the liver, or the lungs. The norms to treat these organs properly.
- Cultural practices regarding animal parts sorting
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
- Cope with blood
Cope with blood, organs, and internal parts of carcasses without feeling distressed.
- Handle knives for meat processing activities
Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- Apply preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
- Use a computer
Utilise computer equipment or digital devices to facilitate quality control, data management, and communication. Follow instructions given by a computer programme, create computer files or documents.
- Tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
- Measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
- Monitor stock level
Evaluate how much stock is used and determine what should be ordered.
- Provide first aid
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
- Ensure health, safety and security measures
Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.
- Work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
- Consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
- Trace meat products
Take the regulations regarding the traceability of final products within the sector into account.
- Tend meat packaging machine
Use machinery to package meat products under modified atmosphere, extending its shelf life.
- Prepare specialised meat products
Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.
- Mark differences in colours
The ability to mark or detect differences between colours, including shades of colour and brightness.
- Maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
- Process livestock organs
Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Operate meat processing equipment
Operate meat processing equipment for meat preparations and prepared meat products.
- Tend meat processing production machines
Operate production equipment and tools to process meat and meat products.
- Process customer orders
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
- Grind meat
Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.
- Monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
- Prepare meat for sale
Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
- Work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
- Follow an environmental friendly policy while processing food
Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.
- Split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
Optional knowledge and skillsliaise with colleagues manage challenging work conditions during food processing operations negotiate terms with suppliers identify the factors causing changes in food during storage adapt efficient food processing practices lift heavy weights manage budgets hire new personnel operate weighing machine dispose food waste control of expenses operate metal contaminants detector act reliably keep inventory of goods in production carry out end of day accounts negotiate improvement with suppliers care for food aesthetic produce meat based jelly preparations ensure compliance with environmental legislation in food production implement sales strategies execute chilling processes to food products select adequate ingredients food allergies analyse characteristics of food products at reception implement marketing strategies handle glassware have computer literacy work according to recipe handle customer complaints liaise with managers inspect raw materials for muscle food processing
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