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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.

Cognitive and mental requirements

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

In 2024, more than basic people skills were required for less than 5 percent of butchers and meat cutters, and basic people skills were required for greater than 95 percent.

Table 1. Percentage of butchers and meat cutters with cognitive and mental requirements, 2024
Requirement	Yes	No
Adaptability: Work schedule variability	53.7	46.3
Pace: Pause control	8.1	91.9
Working around crowds	<0.5	>99.5
Telework	<0.5	>99.5
Work review: Supervising others	<0.5	>99.5
Work review: Presence of supervisor	>85	<15
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.

In 2024, prior work experience was required for 21.1 percent of butchers and meat cutters and on-the-job training was required for greater than 80 percent.

No minimum education was required for 66.5 percent of butchers and meat cutters.

Environmental conditions

The various tangible or concrete hazards or difficulties that are in the vicinity of where jobs’ critical tasks are performed.

Physical demands

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

In 2024, 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 57.3 percent of workers, reaching at or below the shoulder was occasionally performed, 14.3 percent frequently, and for less than 0.5 percent reaching at or below the shoulder occurred constantly.

Performing work in low postures was required for 91.9 percent of butchers and meat cutters and was not required for 8.1 percent.

On average, butchers and meat cutters spent 99.6 percent of the workday standing.

Table 2. Percentage of butchers and meat cutters with physical demands, 2024
Requirement	Yes	No
Choice of sitting or standing	<0.5	>99.5
Driving	<0.5	>99.5
Climbing structure-related ramps or stairs	<0.5	>99.5
Source: U.S. Bureau of Labor Statistics, Occupational Requirements Survey