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Bureau of Labor Statistics > Occupational Requirements Survey > Publications > Factsheets

Butchers and meat cutters

Male butcher sharpening knife at a butcher shop. Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

For terms and definitions in this profile, see definitions of major terms.

Cognitive and mental requirements

The qualifications that workers need to use judgment, make decisions, interact with others, and adapt to changes in jobs.

In 2025, more than basic people skills were required for 12.3 percent of butchers and meat cutters. Basic people skills were required for 87.7 percent.

Table 1. Percentage of butchers and meat cutters with cognitive and mental requirements, 2025
Requirement	Yes	No
Work schedule varies	63.1	36.9
Ability to pause work (and take brief unscheduled breaks)	15.6	84.4
Working around crowds	<0.5	>99.5
Telework routinely allowed	<0.5	>99.5
Supervising others	8.0	92.0
Supervisor present in immediate work area	91.9	8.1
Source: U.S. Bureau of Labor Statistics, Occupational Requirements Survey

Education, training, and experience requirements

The minimum level of formal education required, credentials necessary, on-the-job training, and prior work experience necessary for average performance in jobs. The time associated with these requirements is combined to calculate the specific vocational preparation level needed for the job.

In 2025, prior work experience was required for 24.0 percent of butchers and meat cutters and on-the-job training was required for 96.9 percent.

No minimum education was required for 76.3 percent of butchers and meat cutters.

Environmental conditions

The various hazards or difficulties that are in the area where workers perform their critical tasks.

In 2025, a quiet noise exposure was present for less than 0.5 percent of butchers and meat cutters. Another 98.2 percent were exposed to moderate noise, less than 5 percent were exposed to loud noise, and less than 0.5 percent to very loud noise. Personal protective equipment (PPE) was used by less than 0.5 percent of workers to mitigate noise exposure and was not used by greater than 99.5 percent.

Physical demands

The physical activities required to perform tasks in jobs. The presence and, in some cases, duration of these activities are published.

In 2025, reaching at or below the shoulder was required for greater than 99.5 percent of butchers and meat cutters and was not required for less than 0.5 percent. For 24.8 percent of workers, reaching at or below the shoulder was seldom required, for 54.6 percent reaching at or below the shoulder was occasionally required, for 20.6 percent reaching at or below the shoulder was frequently required, and for less than 0.5 percent reaching at or below the shoulder was required constantly.

Performing work in low postures was required for 95.0 percent of butchers and meat cutters and was not required for 5.0 percent.

On average, butchers and meat cutters spent 99.5 percent of the workday standing.

Table 2. Percentage of butchers and meat cutters with physical demands, 2025
Requirement	Yes	No
Ability to choose to sit or stand for tasks	<0.5	>99.5
Driving	<0.5	>99.5
Climbing structure-related ramps or stairs	<5	>95
Source: U.S. Bureau of Labor Statistics, Occupational Requirements Survey