Butchers, meat cutters and fishmongers - retail and wholesale (NOC 6331)

About this job

Butchers, meat cutters and fishmongers prepare standard cuts of meat, poultry, fish and shellfish for sale in various food establishments.

See what a day in the life of this job is like—watch WorkBC’s Career Trek video about this occupation.

Source: WorkBC’s Career Trek

People in this occupation:

  • work in supermarkets, grocery stores, butcher shops, fish stores and in fish and meat wholesale plants
  • may also be self-employed
  • must be able to work with machinery in a challenging environment
  • have product knowledge, as well as familiarity with food handling, food safety, food preparation and presentation
  • have good interpersonal skills since they often work with the public

Butchers who are supervisors or heads of departments are included in this group.

Common job titles
  • butcher - deli / grocery / supermarket
  • fishmonger, retail or wholesale
  • head butcher, retail or wholesale
  • meat cutter / meat portion cutter
  • butcher - deli / grocery / supermarket
  • fishmonger, retail or wholesale
  • head butcher, retail or wholesale
  • meat cutter / meat portion cutter

Earnings

Annual provincial median salary

$31,284

Source: 2016 Job Bank Wage data

Note:Estimated median employment income based on 2016 Job Bank median hourly wage rate (median annual salary = hourly wage rate x 40 (hours per week) x 52.14 (weeks per year))

Provincial hourly rate

  • High
  • Median
  • Low

Source: 2016 Job Bank Wage Report

Duties

Butchers and meat cutters, wholesale and retail, perform some or all of the following duties:

  • cut, trim and prepare standard cuts of meat, poultry, fish and shellfish according to customer orders
  • grind meats and slice cooked meats using power grinders and slicing machines
  • prepare displays of meat, poultry, fish and shellfish
  • shape, lace and tie roasts and other meats, poultry or fish
  • may wrap prepared meats, poultry, fish and shellfish
  • manage inventory and keep records of sales
  • decide amount, product line and freshness of products according to company needs
  • make sure food storage conditions are adequate
  • may supervise other butchers, meat cutters or fishmongers

Work environment

In larger retail outlets, butchers and meat cutters generally work in large rooms with power machines and conveyors. In many other retail markets, butchers and meat cutters work with little or no equipment, cut very little meat and mainly handle "retail-ready" cuts of meat.

These workers are typically less experienced and paid lower wages.

In smaller retail markets, butchers tend to work behind the meat counter or in refrigerated rooms to prevent meat spoilage. Cold temperatures combined with standing for long periods can be tiring.

Butchers and meat cutters are also at risk of injuries caused by working with knives, cleavers and various power tools, so they must pay attention to detail and work with care. The repetitive nature of the work can lead to muscle pain and/or repetitive stress disorders.

Some larger commercial employers have adjusted employee workloads or redesigned tasks and tools in order to create a safer and healthier work environment.

Job requirements

Education, training & qualifications

Completion of secondary school may be required. Other requirements may include:

  • completion of a college or other meat and fish cutting entry-level training program or a three-year meat cutting apprenticeship
  • on-the-job training or apprenticeships for retail butchers and fishmongers, which are usually available in larger food stores
  • voluntary trade certification, which is helpful in gaining employment with wholesalers

Food industry unions in B.C. may offer financial training or support towards entry-level training courses. Large meat cutting plants frequently hire workers with no previous experience and provide minimal training for a specified task.

As of July 1, 2017 when the Canadian Free Trade Agreement (CFTA) came into force, you will not need significant additional training, experience, testing or assessment if your qualifications or certificates are recognized by a Canadian regulatory authority. This applies whether you were trained in Canada or internationally. Learn about labour mobility at www.workersmobility.ca. For information about labour mobility and foreign qualifications recognition, contact the B.C. regulator for your occupation.

For more information, please see the Industry Training Authority website at www.itabc.ca.

Skills

  • Social
  • Directive
  • Clerical Ability
  • Manual Dexterity
  • Object-Oriented
  • Spatial Perception
View skills definitions

For more information about programs offered specifically for this career, visit EducationPlannerBC.

Trades training resources

Visit our trades training page at www.workbc.ca/trades to learn about apprenticeship and trades training in B.C.

Select a region to view regional outlook
Vancouver Island / Coast Mainland / Southwest Thompson-Okanagan Kootenay Cariboo Northeast North Coast & Nechako
Cariboo
Employment in 2016:
50
Average annual employment growth:
N/A
Expected number of job openings:
N/A
Kootenay
Employment in 2016:
60
Average annual employment growth:
N/A
Expected number of job openings:
N/A
Mainland / Southwest
Employment in 2016:
1,280
Average annual employment growth:
1.7%
Expected number of job openings:
600
North Coast & Nechako
Employment in 2016:
80
Average annual employment growth:
N/A
Expected number of job openings:
N/A
Northeast
Employment in 2016:
20
Average annual employment growth:
N/A
Expected number of job openings:
N/A
Thompson-Okanagan
Employment in 2016:
240
Average annual employment growth:
1.0%
Expected number of job openings:
100
Vancouver Island / Coast
Employment in 2016:
440
Average annual employment growth:
1.9%
Expected number of job openings:
230

N/A - Data not available

Source: B.C. Labour Market Outlook

Career paths and resources

Career paths

Individuals entering this occupation typically find employment in entry-level positions (i.e., clean-up or delivery person) in a large organization. If these employees prove reliable and are good with customers, they can be considered for an apprenticeship.

Qualified butchers and meat cutters who have experience may progress to supervisory positions in large organizations, including department managers, in-store supervisors, operations managers or company managers. It is also possible to undertake specialty consulting, become the owner-operator of a smaller store or custom meat operation, or work as a meat inspector in the Canadian Food Inspection Agency.

Additional resources