NOC 63201 — Butchers - retail and wholesale

TEER 3 · Intermediate (high school and/or job-specific training) · Eligible for Express Entry (CEC and FSWP)

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self- employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group.

Main duties

Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers’ orders
Prepare meat for special displays and/or delivery
Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
Ensure food storage conditions are adequate
May supervise, direct work or train other butchers, meat cutters or fishmongers.

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