Butchers - retail and wholesale


Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group

Example Titles

  • Apprentice butcher - retail or wholesale
  • Butcher - butcher shop
  • Butcher - delicatessen
  • Butcher - retail or wholesale
  • Butcher - wholesale
  • Butcher assistant - retail or wholesale
  • Grocery store butcher
  • Head butcher - retail
  • Head butcher - retail or wholesale
  • Head butcher - wholesale
  • Retail butcher
  • Supermarket butcher


  • Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers# orders
  • Prepare meat for special displays and/or delivery
  • Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
  • Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
  • Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
  • Ensure food storage conditions are adequate
  • May supervise, direct work or train other butchers, meat cutters or fishmongers.

Employment Requirements

  • Completion of secondary school may be required.
  • Completion of a college or other butchery training program may be required.
  • Several years of on-the-job training in food stores is usually required for retail butchers.
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