Butchers typically do the following:

• Sharpen and adjust knives and cutting equipment
• Receive, inspect, and store meat upon delivery
• Cut, debone, or grind pieces of meat
• Weigh, wrap, and display meat or meat products
• Cut or prepare meats to specification or customers’ orders
• Store meats in refrigerators or freezers at the required temperature
• Clean equipment and work areas to maintain health and sanitation standards

Butchers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also wait on customers and prepare special cuts of meat upon request.

Butchers in meat-processing plants are also known as meatcutters. They may have a more limited range of duties than those working in a grocery store or specialty meat shop. Because they typically work on an assembly line, those in processing plants usually perform one specific function—a single type of cut—during their shift.

Butchers use knives, grinders, or meat saws. They follow sanitation standards while working and when cleaning equipment, countertops, and working areas in order to prevent meat contamination.

Butchers who run their own retail store also track inventory, order supplies, and perform other recordkeeping duties.