Butchers typically work for grocery stores or meat packaging plants. The job entails using equipment to make precise cuts of meat. What begins as a large side of beef becomes neat packages of cut, sliced, and chopped pieces ready for consumer purchase. The same is true for turkey, chicken, lamb, pork, bear, and buffalo.

Butcher jobs are plentiful with the right amount of training and a willingness to learn.

Training

Just because Butcher jobs are available doesn’t mean they’re easy to get. Competition for any job is tough in today’s economy.

If you want a jump on the competition, look into college programs that offer Butcher training. These courses are designed to teach you safety, sanitation, and handling techniques. In addition, you’ll learn how to cut the desired pieces of meat, avoid injury from repetitive motions, and use the proper tools for the job.

After completing a one- to two-year program, you’ll hold a Butcher certificate. This credential will help you stand out against the competition.

Next Step

With your certificate in hand, it’s time to turn your resume into an ironclad sales tool. When you’re invited to interview, bring a humble attitude. Show your willingness to learn, to work hard, and to prove your worth as you move from an assistant to a Butcher position.

Most Butchers learn the trade by acquiring a formal apprenticeship or on-the-job training. Check with your local Meat Cutters union for possible job leads.

Certification

There are no specific certification requirements for a Butcher. However, you may need to pass food handling or inspection exams.