Description
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
- • Wrap, weigh, label, and price cuts of meat.
- • Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
- • Prepare special cuts of meat ordered by customers.
- • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
- • Receive, inspect, and store meat upon delivery to ensure meat quality.
- • Shape, lace, and tie roasts, using boning knife, skewer, and twine.
- • Estimate requirements and order or requisition meat supplies to maintain inventories.
- • Supervise other butchers or meat cutters.
- • Record quantity of meat received and issued to cooks or keep records of meat sales.
- • Negotiate with representatives from supply companies to determine order details.
- • Cure, smoke, tenderize, and preserve meat.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
