Butchers

Summary

What Butchers Do About this section

Butchers cut meat for display and retail sale.

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.

Work Environment About this section

Butchers often lift and move heavy carcasses.

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.

How to Become a Butcher About this section

Butchers typically learn their skills on the job.

Butchers typically need no formal educational credential to enter the occupation. They learn their skills through on-the-job training.

Education

No formal education credential is typically required for becoming a butcher, although some employers may prefer to hire workers who have a high school diploma.

Training

Butchers typically learn their skills on the job, and the length of training varies considerably. Training for simple meat cutting, such as for prepared food items, may take about a week. However, more complicated cutting tasks, such as for specialty cuts of meat from a large animal, generally require training that may last from several months to more than a year.

Training for entry-level workers often begins by having the worker learn less difficult tasks, such as making simple cuts, removing bones, or dividing wholesale cuts into retail portions. Under the guidance of more experienced workers, trainees learn the proper use and care of tools. For example, they learn how to sharpen knives and clean working areas and equipment.

Trainees also may learn how to shape, roll, and tie roasts; make sausage; and cure meat. Employees also receive training in food safety to minimize the risk of foodborne pathogens in meats.

Workers typically enter the occupation as a meat clerk or meat cutter. After gaining experience as a meat cutter and demonstrating proficiency, they may become a butcher.

Some employers or unions may offer apprenticeship programs for butchers.

Licenses, Certifications, and Registrations

Some states and localities require butchers to have a food handler’s certification. Requirements vary. For more information, contact your state or local licensing board.

Butchers who follow religious dietary guidelines for food preparation may be required to undergo more specialized training that leads to certification before becoming endorsed by a religious organization to prepare meat.

Important Qualities

The following are examples of qualities that are important for these workers to perform their duties. For more information, visit the Employment Projections (EP) skills data page.

Customer-service skills. Butchers who work in retail stores should be courteous, be able to answer customers’ questions, and fill orders to customers’ satisfaction.

Dexterity. Butchers use sharp knives and meatcutting equipment as part of their duties. They must have good hand control in order to make proper cuts of meat that are the right size.

Physical stamina. Butchers spend hours on their feet while cutting, packaging, or storing meat.

Physical strength. Butchers should be able to lift and carry heavy boxes of meat, which may weigh more than 50 pounds.

Pay About this section

The median annual wage for butchers was $38,960 in May 2024. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $28,850, and the highest 10 percent earned more than $57,130.

In May 2024, the median annual wages for butchers in the top industries in which they worked were as follows:

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

Job Outlook About this section

Employment of butchers is projected to grow 1 percent from 2024 to 2034, slower than the average for all occupations.

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.

Employment

Long-term food purchasing patterns have trended towards more pre-made and pre-packaged meat products and cuts. This trend is expected to continue over the decade, which may limit employment demand for butchers and meat cutters.

State & Area Data About this section

Occupational Employment and Wage Statistics (OEWS)

The Occupational Employment and Wage Statistics (OEWS) program produces employment and wage estimates annually for over 800 occupations. These estimates are available for the nation as a whole, for individual states, and for metropolitan and nonmetropolitan areas. The link below goes to OEWS data maps for employment and wages by state and area. Use the dropdown boxes to select an occupation.

• Occupational Employment and Wage Statistics (OEWS) Profiles

Projections Central

Occupational employment projections are developed for all states by Labor Market Information (LMI) or individual state Employment Projections offices. All state projections data are available at www.projectionscentral.org. Information on this site allows projected employment growth for an occupation to be compared among states or to be compared within one state. In addition, states may produce projections for areas; there are links to each state’s websites where these data may be retrieved.

CareerOneStop

CareerOneStop includes hundreds of occupational profiles with data available by state and metro area. There are links in the left-hand side menu to compare occupational employment by state and occupational wages by local area or metro area. There is also a salary info tool to search for wages by zip code.

Contacts for More Information About this section

For details about apprenticeships or other work opportunities in this occupation, contact the offices of the state employment service, the state apprenticeship agency, local unions, or firms that employ butchers. Apprenticeship information is available from the U.S. Department of Labor’s Apprenticeship program online or by phone at 877-872-5627. Visit Apprenticeship.gov to search for apprenticeship opportunities.

Occupational Requirements Survey

For a profile highlighting selected BLS data on occupational requirements, see

Butchers and meat cutters (PDF)

CareerOneStop

For a career video on butchers, visit

Butchers and meat cutters

O*NET

Butchers and Meat Cutters