Butchers and Meat Cutters

Role Description

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Understanding written sentences and paragraphs in work-related documents.
Actively looking for ways to help people.

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
Wrap, weigh, label, and price cuts of meat.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
Prepare special cuts of meat ordered by customers.
Receive, inspect, and store meat upon delivery to ensure meat quality.