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* ELMI Occupation Report *
 
Butchers and Meat Cutters

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.   (O'Net 51-3021.00)

 
Reported job titles:   Blockman, Butcher, Butcher Apprentice, Butcher Assistant, Cleaver, Halal Butcher, Journeyman Meat Cutter, Kosher Butcher, Market Manager, Meat Butcher, Meat Carver, Meat Clerk, Meat Counter Worker, Meat Cutter, Meat Cutter Apprentice, Meat Department Manager, Meat Dresser, Meat Loiner, Meat Manager, Meat Service Team Member, Meat Slicer, Meat Specialist, Meat Supervisor, Meat Team Member, Meat Wrapper, Meatman, Seafood and Service Meat Manager, Seafood Clerk, Seafood Service Team Member, Slicer, Small Order Cutter
 
  • Career Video
  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
  • Schools
  • Other Resources
  • Related Occupations
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    Career Video
    related to Butchers and Meat Cutters
    Butchers and Meat Cutters photo Butchers and Meat Cutters
    Manufacturing photo Manufacturing
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    Wages
    for Butchers and Meat Cutters
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 11.34   $ 12.96   $ 15.42   $ 18.52   $ 22.43   $ 16.03  
    Yearly $23,580   $26,960   $32,060   $38,510   $46,650   $33,350  
     
     Burlington-South Burlington, VT Metropolitan NECTA Hourly $ 12.28   $ 13.82   $ 16.74   $ 19.74   $ 24.47   $ 17.35  
    Yearly $25,530   $28,750   $34,820   $41,060   $50,890   $36,080  
     
     Southern Vermont Balance of State Hourly $ 12.47   $ 14.42   $ 17.25   $ 20.42   $ 23.31   $ 17.34  
    Yearly $25,950   $29,990   $35,880   $42,480   $48,480   $36,070  
     
     Northern Vermont Balance of State Hourly $ 10.69   $ 12.00   $ 13.86   $ 16.04   $ 18.45   $ 14.19  
    Yearly $22,240   $24,970   $28,830   $33,370   $38,380   $29,520  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Butchers and Meat Cutters
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 273 287 0.5% 6
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Butchers and Meat Cutters
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    Industry Percent of Total
    2014
    Food and beverage stores 81.2%
    Food manufacturing 7.4%
    General merchandise stores 4.8%
    Merchant wholesalers, nondurable goods 2.7%
    Federal government, all industries 1.0%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Butchers and Meat Cutters
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  • Wrap, weigh, label and price cuts of meat.
     
  • Prepare and place meat cuts and products in display counter, so they will 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 meat 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.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    Knowledge
    for Butchers and Meat Cutters
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  • Customer and Personal Service - 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.
     
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
     
  • Sales and Marketing - 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.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    Skills
    for Butchers and Meat Cutters
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  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
     
  • Active Listening - 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.
     
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
     
  • Persuasion - Persuading others to change their minds or behavior.
     
  • Service Orientation - Actively looking for ways to help people.
     
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
     
  • Speaking - Talking to others to convey information effectively.
     
  • Coordination - Adjusting actions in relation to others' actions.
     
  • Instructing - Teaching others how to do something.
     
  • Time Management - Managing one's own time and the time of others.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated June 2010
     


    Abilities
    for Butchers and Meat Cutters
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  • Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
     
  • Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
     
  • Speech Recognition - The ability to identify and understand the speech of another person.
     
  • Category Flexibility - The ability to generate or use different sets of rules for combining or grouping things in different ways.
     
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
     
  • Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    Work Activities
    for Butchers and Meat Cutters
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  • Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
     
  • Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
     
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
     
  • Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
     
  • Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
     
  • Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
     
  • Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
     
  • Scheduling Work and Activities - Scheduling events, programs, and activities, as well as the work of others.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    Interests
    for Butchers and Meat Cutters
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  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
     
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
     
  • Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated June 2008
     


    Work Styles
    for Butchers and Meat Cutters
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Integrity - Job requires being honest and ethical.
     
  • Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
     
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
     
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    State of Vermont License Information
    that may be required for Butchers and Meat Cutters
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Butchers and Meat Cutters
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  • Job Zone Two: Some Preparation Needed
  •  
  • Education: These occupations usually require a high school diploma.
  •  
  • Training: Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
  •  
  • Experience: Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
  •  
    source: Occupational Information Network: Butchers and Meat Cutters  updated December 2005
     


    Schools
    offering instructional programs related to Butchers and Meat Cutters
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      Related Instructional Programs
     
    • Meat Cutting/Meat Cutter.
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Butchers and Meat Cutters
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Butchers and Meat Cutters.
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Butchers and Meat Cutters :
  • Butchers and Meat Cutters
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    Related Occupations
    Occupations with skill requirements similar to Butchers and Meat Cutters
    Back to Top
     
     
  • Bakers
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  • Bartenders
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  • Combined Food Preparation and Serving Workers, Including Fast Food
  •  
  • Cooks, Institution and Cafeteria
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  • Cooks, Restaurant
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  • Cooks, Short Order
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  • Laundry and Dry-Cleaning Workers
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  • Print Binding and Finishing Workers
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  • Textile Bleaching and Dyeing Machine Operators and Tenders
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  • Textile Winding, Twisting, and Drawing Out Machine Setters, Operators, and Tenders
  •  
    source: Occupational Information Network: Butchers and Meat Cutters 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor