Butchers, Meat Cutters and Fishmongers in Retail and Wholesale
(NOC 6331)
in All Sales and ServiceButchers, meat cutters and fishmongers, retail and wholesale, prepare standard 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 also included in this group.
Job Outlook
Good
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Compared to: All Sales and Service
The employment outlook over the next few years for this occupational group is “good”, which indicates the chances of a qualified individual finding work is better than average when compared to other occupations in Nova Scotia. This is not a large occupation in Nova Scotia so job opportunities may not be that frequent. However, competition for positions may be low due to few qualified jobseekers. The number employed in this occupation is expected to grow moderately over the next few years, which will likely provide some additional opportunities for employment. With a large percent of workers being 55 years of age and older, retirements are expected to be a key contributor to employment opportunities over the coming years. Butchers, Meat Cutters and Fishmongers in Retail and Wholesale most commonly work full-time hours. Furthermore, the jobs are typically permanent positions. With employment conditions being somewhat seasonal, periods of downtime or layoff throughout the year affect some workers.
The median employment income for 62% of Butchers, Meat Cutters and Fishmongers in Retail and Wholesale who worked full-time, year-round in 2015 was $32,277. Across all occupations in Nova Scotia, 59% of those who worked full-time year round had a median employment income of $43,600.
(Source: 2016 Census)
Hourly Pay
$12.55
Minimum$12.55
Median$17.00
MaximumAnnual Pay
$8,700
Minimum$24,807
Median$37,013
MaximumCompared to: All Sales and Service
Hourly Pay
$12.55
Minimum$12.55
Median$21.17
MaximumAnnual Pay
$2,949
Minimum$16,629
Median$45,086
MaximumAbout the job
Nature of work
Butchers, meat cutters and fishmongers, retail and wholesale, prepare standard 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 also included in this group.
Job duties
Butchers, meat cutters and fishmongers perform some or all of the following duties:
- Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders.
- Grind meats and slice cooked meats using powered grinders and slicing machines.
- Prepare special displays of meat, poultry, fish and shellfish.
- Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish.
- Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements.
- Ensure food storage conditions are adequate.
- May supervise other butchers, or meat cutters or fishmongers.
Sample job titles
- apprentice butcher - retail or wholesale
- butcher - butcher shop
- butcher - wholesale
- grocery store butcher
- head butcher - retail or wholesale
- retail butcher
- retail meat cutter
Skills
To be a butcher you must have good physical health, physical stamina, and manual dexterity. You must be able to take direction and carry out instructions. You may be required to work shift work and establish good working relationships with a variety of co-workers and customers.
Job requirements
- Completion of high school may be required.
- Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
- On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
Other considerations
None
By the numbers
Quick look
employed in 2016
employed full-time
self employed
median age
Compared to: All Sales and Service
employed in 2016
employed full-time
self employed
median age
Where will I likely work?
Halifax
Annapolis Valley
North Shore
Cape Breton
Southern
Compared to: All NS Occupations
Halifax
North Shore
Annapolis Valley
Cape Breton
Southern
Top Industries of Employment
Retail Trade
Agriculture
Wholesale Trade
Accommodation and Food Services
Food and Beverage Product Manufacturing
What is the age of Employment?
45-54
55-64
35-44
25-34
15-24
65+
Compared to: All Sales and Service
25-34
35-44
55-64
Top levels of education
High school
$18,285 median annual incomeLess than high school
$18,461 median annual incomeTrades certificate
$23,971 median annual incomeCollege certificate or diploma
$20,704 median annual incomeCompared to: All Sales and Service
High school
$12,982 median annual incomeCollege certificate or diploma
$19,514 median annual incomeLess than high school
$9,486 median annual incomeBachelor's degree
$20,807 median annual incomeTrades certificate
$18,797 median annual incomeEducation & training
Adult high school/secondary diploma programs
This program is typically offered at the high school level.The Nova Scotia School for Adult Learning (NSSAL) administers, coordinates, and supports the development and delivery of adult education programs through learning partners in Nova Scotia. Our learning partners include the Nova Scotia Community College, Adult High Schools, Université Sainte-Anne, and community-based learning organizations that offer tuition-free programming across the province. NSSAL offers clear, accessible pathways from adult basic education to a high school credential or GED, empowering Nova Scotians to achieve their learning and employment goals.
Institutions providing this program
Siège Social: 1695, Route 1
Pointe-de-l'Église, NS B0W 1M0
(902) 769-2114
PO Box 220
Halifax, NS B3J 2M4
(866) 679-6722
Various, NS
Various, NS
Meat cutting/meat cutter
This program is typically offered at the trades/college level.This instructional program class includes any program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. These programs include courses in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.
Employment requirements & contacts
No regulating bodies were found under this occupation profile
Contacts
Additional resources
There are no additional resources for this occupation.