Butchers

Butchers cut, trim, and package meat for retail sale.

Duties

Butchers typically do the following:

• Receive, inspect, and store meat upon delivery
• Sharpen knives and adjust cutting equipment
• Cut, debone, or grind pieces of meat, including preparing orders to customers’ specifications
• Weigh and wrap meat or meat products for display or to fulfill customers’ orders
• Clean equipment and work areas to maintain health and sanitation standards
• Store meats in refrigerators or freezers at the required temperature
• Monitor inventory and sales trends and order meat

Butchers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by doing various tasks, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also wait on customers and prepare special cuts of meat upon request.

Butchers use equipment such as knives, grinders, and meat saws. They follow sanitation standards while working and when cleaning equipment, countertops, and working areas in order to prevent meat contamination.

Butchers also keep track of inventory and determine what to stock, especially in anticipation of seasonal demands such as grilling meats for summer and turkeys for Thanksgiving. Butchers must also track inventory and sales to limit waste by determining which items have not sold well. They also order supplies and have other duties, including maintaining records for purposes of federal safety and inspection.

Butchers held about 143,100 jobs in 2024. The largest employers of butchers were as follows:

The work may be physically demanding, particularly for butchers who make repetitive cuts. Butchers typically stand while cutting meat and often lift and move heavy carcasses or boxes of meat supplies.

Because meat must be kept at cool temperatures, butchers commonly work in cold rooms—typically around 40 degrees Fahrenheit—for extended periods.

Butchers must keep their hands and working areas clean to prevent contamination, and those working in retail settings must remain presentable to customers.

Injuries and Illnesses

Butchers have one of the highest rates of injuries and illnesses of all occupations. These workers use dangerous tools, such as sharp knives and meat saws, and work in areas with slippery floors and surfaces. To reduce the risk of cuts and falls, workers wear protective clothing, such as cut-resistant gloves, heavy aprons, and nonslip footwear.

Work Schedules

Most butchers work full time. Some work early mornings, late evenings, weekends, and holidays.

Butchers typically need no formal educational credential. They learn their skills on the job.

The median annual wage for butchers was $38,960 in May 2024.

Employment of butchers is projected to show little or no change from 2024 to 2034.

Despite limited employment growth, about 16,900 openings for butchers are projected each year, on average, over the decade. Most of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.