Butchers, Meat Cutters and Fishmongers in Retail and Wholesale
(NOC 6331)
in All Sales and ServiceButchers, meat cutters and fishmongers in retail and wholesale, prepare standard cuts of meat, poultry, fish, and shellfish for sale in retail or wholesale food businesses. They work for 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
Average
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Compared to: All Sales and Service
The employment outlook over the next few years for this occupational group is “average”, which indicates the chances of a qualified individual finding work is comparable to the average for all occupations in Nova Scotia. This is not a large occupation in Nova Scotia so job opportunities may not be that frequent. The number employed in this occupation is expected to decline moderately over the next few years, which will likely limit the number of new opportunities available. With a moderate percent of workers being 55 years of age and older, retirements are expected to contribute somewhat to employment opportunities over the coming years. Butchers, Meat Cutters, and Fishmongers - Retail and Wholesale most commonly work full-time hours.
The median employment income for 56% of Butchers, Meat Cutters, and Fishmongers - 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
$12.95
Minimum$14.50
Median$19.82
MaximumAnnual Pay
$8,700
Minimum$24,807
Median$37,013
MaximumCompared to: All Sales and Service
Hourly Pay
$12.55
Minimum$18.36
Median$22.50
MaximumAnnual Pay
$2,949
Minimum$16,629
Median$45,086
MaximumAbout the job
Nature of work
Butchers, meat cutters and fishmongers in retail and wholesale, prepare standard cuts of meat, poultry, fish, and shellfish for sale in retail or wholesale food businesses. They work for 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:
- 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.
- Make sure food storage conditions are acceptable.
- 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
- High school may be required.
- 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
Most of these workers work shifts. They are on their feet most of the day and work with a variety of equipment like knives and saws.
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, forestry, fishing and hunting
Wholesale trade
Accommodation and food services
Manufacturing
What is the age of Employment?
25-34
45-54
15-24
55-64
35-44
65+
Compared to: All Sales and Service
15-24
45-54
25-34
55-64
35-44
Top levels of education
High school
$23,417 median annual incomeLess than high school
$25,011 median annual incomeApprenticeship
$32,026 median annual incomeCollege Diploma
$31,934 median annual incomeCompared to: All Sales and Service
High school
$15,705 median annual incomeLess than high school
$9,866 median annual incomeCollege Diploma
$20,644 median annual incomeBachelor
$21,262 median annual incomeApprenticeship
$21,234 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
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