Meat Cutters

Career summary

Most butchers and meat cutters work in retail stores, such as grocery stores. They sometimes work for wholesale companies that supply meat to restaurants. Most meat, poultry, and fish cutters and trimmers work in food manufacturing plants. Because of this difference in work setting, the nature of their jobs varies a great deal.

Butchers and meat cutters

Butchers separate wholesale cuts of meat into retail cuts or small servings using slicers and power cutters. They cut meat into steaks and chops, and shape and tie roasts. Butchers in retail food stores may weigh, wrap, and label various cuts of meat. They also arrange meat in display cases. Some butchers prepare special cuts for customers. In addition, butchers may estimate meat requirements, and order more meat when it is needed.

Meat, poultry, and fish cutters and trimmers

In meatpacking plants, meat cutters slaughter cattle, hogs, goats, and sheep. They use knives, cleavers, meat saws, and band saws to cut the carcasses into large wholesale cuts, such as rounds, ribs, and chucks. These large cuts can then be distributed to wholesale companies. In some plants, meat cutters process meat into cuts for retail use. These workers also grind hamburger meat and cut off meat trimmings, which are used to make sausage and other products. Meat cutters usually work on assembly lines. Each worker is responsible for only a few cuts as the meat moves along the production line.

Poultry cutters slaughter and cut up chickens, turkeys, and other types of poultry. They often work on assembly lines. The poultry processing industry is becoming increasingly automated, but workers still do many jobs by hand. For example, they remove bones, trim fat, and pack poultry.

Fish cutters cut, scale, and dress fish by removing the head, scales, and other parts people do not eat. Fish cutters work in both manufacturing and retail establishments. In retail markets, they may wait on customers and clean fish to order.

Related careers

This career is part of the Agriculture, Food, and Natural Resources cluster of careers.

Related careers include:

• Bookbinders and Bindery Workers
• Chefs and Dinner Cooks
• Farm and Ranch Workers
• Food Preparation Workers
• Food Processing Workers
• Food Service Worker Supervisors
• Freight Handlers
• Packers and Packagers
• Production Helpers
• Short-Order Cooks

Military careers

• Food Service Specialists

Job duties

Task list

The following list of tasks is specific to meat cutters.

• Slaughter cattle, hogs, goats, and sheep.
• Cut animal carcasses into large wholesale cuts.
• Grind meat for hamburger or sausage.
• May work on assembly lines and perform routine cuts as meat moves along production lines.
• Slaughter and cut up chickens, turkeys, and other types of poultry.
• De-bone, trim, and pack poultry pieces.
• Cut, scale, and dress fish. Remove head and other inedible parts. Cut fish into steaks or fillets.
• Separate large wholesale cuts of meat into retail cuts, such as steaks and chops. Shape and tie roasts.
• Weigh, wrap, and label cuts of meat. Arrange them in refrigerated cases for display.
• Prepare special cuts of meat to fill orders.
• Estimate needs and order meat supply.
• Use knives, cleavers, meat saws, band saws, slicers, and power cutters to cut and trim meat.

Common work activities

Meat cutters perform the following tasks. These tasks are common to many careers.

• Get information needed to do the job
• Handle and move objects
• Inspect equipment, structures, or materials
• Identify objects, actions, and events
• Perform activities that use the whole body
• Communicate with supervisors, peers, or subordinates
• Monitor events, materials, and surroundings
• Make decisions and solve problems
• Control machines and processes
• Organize, plan, and prioritize work
• Teach others
• Process information
• Establish and maintain relationships
• Judge the value of objects, services, or people
• Evaluate information against standards
• Coach others
• Update and use job-related knowledge
• Estimate sizes, quantities, time, cost, or materials needed
• Develop and build teams

Work requirements

Working conditions

In a typical work setting, meat cutters:

Interpersonal relationships

• Have a low level of job-required social contact. They work alone most of the time, but when they do talk to others, it's usually by face-to-face discussions.
• Sometimes work as part of a team.
• Occasionally must deal with others who may be rude or demanding.
• Are somewhat responsible for the work done by other meat cutters.
• Are responsible for the health and safety of others nearby while cutting.

Physical work conditions

• Often work indoors, but may on occasion work outdoors at meatpacking plants.
• Sometimes wear an apron or other uniform.
• Are sometimes exposed to very cold temperatures, such as when entering large freezers.
• Sometimes wear protective gloves, masks, or goggles.
• Are sometimes exposed to sounds and noise levels that are distracting or uncomfortable.
• Are sometimes exposed to hazardous equipment, such as slicers and power cutters.
• Are sometimes exposed to hazardous situations that may result in cuts.
• Are sometimes exposed to contaminants, such as cleaning solvents or waste from slaughtered animals.

Work performance

• Must be sure that all details of the job are done and their work is exact. Errors could cause injuries to workers or health problems for consumers.
• Must keep pace with the speed of equipment.
• Repeat the same physical activities, such as slicing and lifting.
• Must meet daily and weekly deadlines.

Hours/travel

• Usually work a regular 40-hour week.

Physical demands

Meat cutters frequently:

• Stand for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Repeat the same movements.
• Bend or twist their body.

It is important for meat cutters to be able to:

• Hold the arm and hand in one position or hold the hand steady while moving the arm.
• See details of objects that are less than a few feet away.
• Use one or two hands to grasp, move, or assemble objects.
• Make quick, precise adjustments to machine controls.
• Use fingers to grasp, move, or assemble very small objects.
• Use stomach and lower back muscles to support the body for long periods without getting tired.

It is not as important, but still necessary, for meat cutters to be able to:

• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Understand the speech of another person.
• Speak clearly so listeners can understand.
• React quickly using hands, fingers, or feet.
• Use muscles to lift, push, pull, or carry heavy objects.
• Bend, stretch, twist, or reach out.
• See details of objects that are more than a few feet away.
• See differences between colors, shades, and brightness.
• Make fast, repeated movements of fingers, hands, and wrists.
• Use muscles for extended periods without getting tired.
• Adjust body movements or equipment controls to keep pace with speed changes of moving objects.
• Focus on one source of sound and ignore others.
• Be physically active for long periods without getting tired or out of breath.
• Determine the distance between objects.
• Hear sounds and recognize the difference between them.
• Choose quickly and correctly among various movements when responding to different signals.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
• Keep or regain the body's balance or stay upright when in an unstable position.
• Move arms and legs quickly.

Skills and abilities

Meat cutters need to:

Communicate

• Speak clearly so listeners can understand.
• Understand spoken information.

Reason and problem solve

• Notice when something is wrong or is likely to go wrong.

Education and training

Educational programs

The programs of study listed below will help you prepare for the occupation or career cluster you are exploring.

Programs of study to consider

• Apprenticeship Programs
• Food Services

Training

To work as a meat cutter, you typically need to:

• complete on-the-job training.

Education after high school

No formal education is required for this job. However, many employers prefer that you have a high school diploma or its equivalent.

Some meat cutters learn their skills through meat cutting training programs. Professional-technical schools and two-year colleges offer these programs. You can also take courses offered by organizations in the industry.

On-the-job training

Most meat cutters learn their skills on the job from experienced workers. The length of training varies by the type of work you do. Poultry cutters and trimmers receive up to one month of training. Those who slaughter cows receive up to one year of training. Butchers receive the most training, which generally is up to two years.

Washington apprenticeships

For further information on apprenticeships in Washington, contact:

Washington State Department of Labor and Industries
Apprenticeship Program 
PO Box 44530
Olympia, WA 98504-4530
360.902.5320

#Checked above info 3/21/05, CJ. Checked above & added WA Apprenticeship subheading after discussion w/ LH, TK, & SD about doing so, 3/22/07, CJ. Verified info 3/9/09, 2/15/11 & 3/3/15 cj. Updated OJT hours 12/5/16 cj. Deleted specific apprenticeship requirements, 4/10/19 cj.

Helpful high school courses

You should take a general high school curriculum that meets the state's graduation requirements. You will be required to take both math and science classes to graduate.

Helpful electives to take in high school that prepare you for this career include:

• Culinary Arts
• Physical Education

The courses listed above are meant to help you create your high school plan. If you have not already done so, talk to a school counselor or parent about the courses you are considering taking.

You should also check with a teacher or counselor to see if work-based learning opportunities are available in your school and community. These might include field trips, job shadowing, internships, and actual work experience. The goal of these activities is to help you connect your school experiences with real-life work.

Join some groups, try some hobbies, or volunteer with an organization that interests you. By participating in activities you can have fun, make new friends, and learn about yourself. Maybe one of them will help direct you to a future career. Here are examples of activities and groups that may be available in your high school or community.

Things to know

Employers prefer to hire trainees who are good with their hands and have good hand-eye coordination. Good depth perception and color discrimination are also important. Physical strength is often needed to lift and move heavy pieces of meat. In addition, butchers and fish cutters who wait on customers should have a pleasant personality and a neat appearance. The ability to communicate clearly is also important.

Many employers require formal training in an apprenticeship program. An apprentice program is one of the best ways to gain skills and knowledge that is valuable to an employer. Some employers require applicants to take a drug screening test.

Costs to workers

Some workers may have to supply their own tools, such as knives and meat cleavers. Some meat cutters may be required to join a union and pay initiation fees and monthly dues. Those who work in retail stores must purchase a food worker's card from their local county health department. The initial card is $10 and is valid for two years.

#Verified food card fees, 2/3/12 lh & 3/18/13 & 12/5/16, 4/10/19 cj.

Licensing/certification

Meat cutters employed by retail stores must have a food worker's card. To receive a card, workers must take a food safety training class, pay a fee, and pass a written examination.

For more information on food worker cards, contact your local county health department listed in the county government section of your phone book. You may also find more information at the Washington Department of Health's Food Worker Card page. 

#checked 3/3/15, 12/5/16 cj. 1/30/18 lh, 4/10/19 cj.

Job listings

Listed below are links to job categories from the National Labor Exchange that relate to this career. Once you get a list of jobs, you can view information about individual jobs and find out how to apply. If your job search finds too many openings, or if you wish to search for jobs outside of Washington, you will need to refine your search.

• Butchers and Meat Cutters 
• Meat, Poultry, and Fish Cutters and Trimmers 
• Slaughterers and Meat Packers 

To get a listing of current jobs from the WorkSource system, go to the WorkSource website .

Wages

The minimum wage for Washington State as of January 1, 2020 is $13.50 per hour. Some areas of the state may have a higher minimum wage.

Wages vary by type of work they do. Wages also vary by employer and area of the country. In addition, those who are members of a union usually receive higher wages than non-union workers.

Benefits vary by employer and specialty. Meat cutters who work full time for grocery stores usually receive benefits. Typical benefits include sick leave, health insurance, and a retirement plan. Poultry workers, however, rarely earn major benefits.

Employment and outlook

Washington outlook

In Washington, the outlook depends on the level of meat processing and meat consumption; the price of meat, fish, and poultry; and expansion of retail stores. Technological advances, such as new freezing and packing processes and equipment, are expected to limit the demand for meat cutters.

The table below provides information about the number of workers in this career in various regions. It also provides information about the expected growth rate and future job openings.

National employment

Major employers:

• Animal processing companies
• Grocery stores
• Butcher shops and fish markets
• Seafood processing companies

National outlook

Demand for this occupation will grow slowly. Most job growth will be for slaughterers and lower-skilled meat, poultry, and fish cutters. In contrast, the number of jobs for skilled butchers, who work primarily in grocery stores, is expected to grow more slowly.

The meat processing industry is changing. In the past, a lot of meat cutting was done at retail stores, such as butcher shops and grocery stores. However, it now costs less for meat to be processed at food processing plants, then sent to stores. Thus, there will be fewer jobs for butchers, but more jobs for other types of meat cutters.

Job openings will occur as people leave this physically-demanding occupation. Job prospects will be best for those with experience and training in meat cutting techniques.

Other resources

American Association of Meat Processors 
One Meating Place
Elizabethtown, PA 17022
717.367.1168

National Restaurant Association 
2055 L Street NW, Suite 700
Washington, DC 20036
800.424.5156
202.331.5900

North American Meat Institute 
1150 Connecticut Avenue NW, 12th Floor
Washington, DC 20036
202.587.4200

Retail, Wholesale, and Department Store Union 

Washington Business Week 
PO Box 1170
Renton, WA 98057
253.237.3545

References

Career cluster

• Agriculture, Food, and Natural Resources

Career path

• Realistic (Technical)

O*Net  occupations

• Butchers and Meat Cutters (51-3021.00) 
• Meat, Poultry, and Fish Cutters and Trimmers (51-3022.00) 
• Slaughterers and Meat Packers (51-3023.00) 

O*Net job zones 

• Job Zone 1 - Little or no preparation needed. No previous work-related skill, knowledge, or experience is needed for these occupations.

• Job Zone 2 - Some preparation needed. Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed.

DOT occupations

• Animal Eviscerator (525.687-010) 
• Boner, Meat (525.684-010) 
• Butcher Apprentice (525.381-010) 
• Butcher, All-round (525.381-014) 
• Butcher, Fish (525.684-014) 
• Butcher, Meat (316.681-010) 
• Carcass Splitter (525.684-018) 
• Casing Splitter (525.687-014) 
• Crab Butcher (525.684-022) 
• Crab Meat Processor (525.687-126) 
• Cutlet Maker, Pork (529.686-022) 
• Final-dressing Cutter (525.684-026) 
• Fish Chopper, Gang Knife (521.687-058) 
• Fish Cleaner (525.684-030) 
• Fish Roe Processor (522.687-046) 
• Gambreler (525.687-030) 
• Head Trimmer (525.684-034) 
• Meat Cutter (316.684-018) 
• Meat Dresser (525.664-010) 
• Meat-cutter Apprentice (316.684-022) 
• Offal Separator (525.684-038) 
• Poultry Boner (525.687-066) 
• Poultry Dresser (525.687-070) 
• Poultry Eviscerator (525.687-074) 
• Poultry Killer (525.684-042) 
• Sausage-meat Trimmer (521.687-106) 
• Skin Lifter, Bacon (521.687-126) 
• Skinner (525.684-046) 
• Slaughterer, Religious Ritual (525.361-010) 
• Sticker, Animal (525.684-050) 
• Trimmer, Meat (525.684-054) 
• Turkey-roll Maker (525.684-058) 

Holland occupational clusters

• Realistic/Conventional/Enterprising
• Realistic/Conventional/Investigative

COPSystem

• Consumer Economics