Retail butchers prepare meat, fish, and poultry to sell to customers in stores. … Retail butchers begin their task by sawing the carcass in half and then cutting it into quarters. Those quarters are divided up into various “cuts” of meat such as steaks, chops, or roasts.
Retail butchers prepare meat, fish, and poultry to sell to customers in stores. Some butchers work in supermarkets; others work in butcher shops. Many butchers own their shops and employ assistants. Butchers are sometimes called meat cutters, unless they deal only in fish. Fish specialists may be referred to as fish mongers or fish cleaners.
Butchers unload meat carcasses from delivery trucks and then cut the carcasses into small pieces that can be sold to customers. They use several kinds of equipment to prepare the meat: power machines such as band saws are used to cut through heavy bones, and other special knives such as slicers, cleavers, and even handsaws are used on the smaller pieces.
- Location: 8802 Franklin Ave Fort McMurray, ABT9H 2J7
- Salary: $18.00HOUR hourly for 30 to 40 hours per week
- Terms of employment: Permanent employment
- Day, Evening, Weekend
- Start date: Starts as soon as possible
- Vacancies: 1 vacancy
Retail butchers begin their task by sawing the carcass in half and then cutting it into quarters. Those quarters are divided up into various “cuts” of meat such as steaks, chops, or roasts. Next, butchers remove fragments of bone from the meat with a knife or a machine that brushes off the bone chips. Meat trimmings are ground into hamburger. Retail butchers also prepare sausages and cured meats (such as corned beef) and clean and cut fish and poultry before it is sold.
Some butchers wait on customers. In small stores butchers cut meat portions to each customer’s request, weigh and wrap them, and process the customer’s payment. In supermarkets butchers work behind the scenes. Meat is packaged and placed in display cases from which customers make selections. Butchers may be asked to prepare special orders for customers in supermarkets.
No degree, certificate or diploma
Experience an asset
- Specific Skills
- Remove bones from meat; Grind meats; Cut, trim and prepare standard cuts of meat; Clean and prepare fish and shellfish
- Equipment and Machinery Experience
- Slicing machine; Manual cutting utensil
- Additional Skills
- Wrap and package prepared meats; Weigh meats for sale; Sell meats to customers; Price meat products; Clean meats to prepare for processing or cutting
- Work Setting
- Supermarket/grocery store
- Because meat, fish, and poultry must be refrigerated, butchers work in cold rooms. They need physical strength to lift, carry, and handle heavy carcasses. The floors in meat-cutting rooms are slick with blood and fat and the instruments butchers use are sharp. To avoid cuts and amputations, they must use care and know how to handle their tools. Butchers usually work forty hours a week. They generally have secure jobs.
- Work Conditions and Physical Capabilities
- Fast-paced environment; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods
- Personal Suitability
- Accurate; Team player; Dependability; Judgement; Reliability
How to apply
Who can apply for this job?
Only persons who are legally allowed to work in Canada can apply for this job. If you are not currently authorized to work in Canada, do not apply as the employer will not consider your job application.