Occupation Profile | NC Careers.org

Annual Salary (Wages)

Lower End Wage (10th Percentile)

$26,610 ($12.79/hr)

Middle Wage (50th Percentile)

$37,020 ($17.80/hr)

Higher End Wage (90th Percentile)

$ 48,150 ($23.15/hr)

Ratings

Wage (1/5)
*$----

Job Openings (4/5)
****$-

Job Growth Rate (3/5)
***$--

Experience Level (2/5)
**$---

Common Job Titles

Meat Specialist
Butcher
Meat Clerk
Meat Cutter
Meat Wrapper
Beef Shoppe Clerk
Journeyman Meat Cutter
Meat Counter Clerk
Meat Service Team Member
Meat Team Member
Meatcutter
Seafood Clerk
Seafood Counter Clerk
Seafood Service Team Member
Service Meat Clerk
Meat Butcher
Meat Trimmer
Blockman
Cleaver
Meat Carver
Meat Counter Worker
Meat Dresser
Meat Loiner
Meat Slicer
Meatman
Slicer
Small Order Cutter
Halal Butcher
Kosher Butcher

Similar Occupations

Occupation Code

513021 - Butchers and Meat Cutters

Pathway

- Food Science & Processing

NCDPI Career Pathways

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Annual Median Wage

$ 37,020

$26,610 $48,150

Annual NC Wage Range

Growth Rate

Moderately Growing

Butchers cut, trim, and package meat for retail sale.

What do they typically do
Receive, inspect, and store meat upon delivery

Sharpen knives and adjust cutting equipment

Cut, debone, or grind pieces of meat, including preparing orders to customers' specifications

Weigh and wrap meat or meat products for display or to fulfill customers' orders

Clean equipment and work areas to maintain health and sanitation standards

Store meats in refrigerators or freezers at the required temperature

Monitor inventory and sales trends and order meat
Number of Jobs

Average Annual

Job Growth +0.5%

Job Opening 484

Job Listings

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Education & Training
Education
These occupations usually require a high school diploma.
Associated Programs or Majors

License

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NC Workforce Credentials
Private Training Programs
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Interests

Realistic
Conventional

Work Place

The work may be physically demanding, particularly for butchers who make repetitive cuts. Butchers typically stand while cutting meat and often lift and move heavy carcasses or boxes of meat supplies. Because meat must be kept at cool temperatures, butchers commonly work in cold rooms—typically around 40 degrees Fahrenheit—for extended periods. Butchers must keep their hands and working areas clean to prevent contamination, and those working in retail settings must remain presentable to customers. Butchers have one of the highest rates of injuries and illnesses of all occupations. These workers use dangerous tools, such as sharp knives and meat saws, and work in areas with slippery floors and surfaces. To reduce the risk of cuts and falls, workers wear protective clothing, such as cut-resistant gloves, heavy aprons, and nonslip footwear. Most butchers work full time. Some work early mornings, late evenings, weekends, and holidays.

Top Skills & Abilities

Managing Equipment
Managing Money
Quality Testing
Operation and Control
Negotiation
Customer Service
Managing People
Persuasion

Knowledge/Specialties

Food Production
Sales and Marketing
Production and Processing
Customer and Personal Service

Experience

Some previous work-related skill, knowledge, or experience is usually needed.

Training

Anywhere from a few months to one year of working with experienced employees - an apprenticeship may be available.

Annual NC Wage Range

What do they typically do

Number of Jobs

Job Listings

Education & Training

By Goal Career

By Current Occupation