Butchers and Meatcutters, Retail
Description OES Code:65023
Cut, trim, and prepare carcasses and consumer-sized portions of meat for sale or for use in food service establishments. Exclude butchers working in slaughtering, meat packing, or prepared-meat establishments.

Wages, California
Entry-Level Hourly Wage $7.73
25th Percentile $8.79
50th Percentile $15.25
75th Percentile $19.54

Wages, San Joaquin County
Entry-Level Hourly Wage $9.01
25th Percentile $9.84
50th Percentile $13.01
75th Percentile $18.71

Wages by California County
• OES Survey
• CCOIS Survey

Hours & Benefits
Almost all employers surveyed pay health benefits; many pay for dental, vision and life insurance, sick leave, and retirement plans. Some employers also provide uniforms.

Employment Trends, California
Employment 1998 18,300
Projected Employment 2008 16,500
Percent Change 1998-2008 -9.8%
Separations 1998-2008 4,100

Employment Trends, San Joaquin County
Employment 1999 230
Projected Employment 2006 260
Percent Change 1999-2006 13%
Separations 1999-2006 40

Employment Trends by California County.

Working Conditions
Meat cutters working in retail meat markets are subject to sharp temperature changes as they move from counter to cooler and back. Butchers are usually exposed to lower temperatures more than cutters. Clean and sanitary work conditions prevail, however workers and their clothing are often soiled with animal blood, and their work atmosphere may often smell unpleasant. Injuries to fingers and hands may sometimes result from careless use of tools and equipment. The repetitive nature of the work may cause carpal tunnel syndrome. Occasionally, a worker may suffer a hernia or a back injury. Equipment guards, hand and stomach guards, and safety instruction during apprenticeship all help to prevent accidents. Employers must conform with safety orders of the State Division of Industrial Safety and provide first-aid equipment and suitable floor covering.

Advancement
Butchers and meat, poultry, and fish cutters in retail or wholesale establishments may progress to supervisory jobs, such as meat or seafood department managers in supermarkets. A few of these workers become meat or seafood buyers for wholesalers or supermarket chains. Some open their own meat or fish markets. In processing plants, meat, poultry, and fish cutters may advance to supervisory positions or become team leaders.

Getting the Job & Other Information
The most common way to enter this occupation is through the formal apprenticeship program operated by employers. Job seekers should also contact the Job Service Office of the California Employment Development Department and the Department of Industrial Relations, Division of Apprenticeship Standards.

For a list of current job listing, browse CalJOBS or America's Job Bank.

Education and Training
Apprentice Butchers or Meat Cutters must first be hired by a company that has signed an agreement with the Joint Apprenticeship Committee. Approximately 4,000 hours of supervised on-the-job training is required during the two-year apprenticeship. This training is supplemented with a minimum of 144 hours each year of related classroom training. Standards relating to both job performance and classroom work must be met before journey-level status will be granted.

Most employers prefer apprentices who have completed high school. Helpful high school courses include mathematics and any shop courses that develop skill in the use of hand and power tools. Some firms give an arithmetic test to applicants. In general, apprentices must be at least eighteen years old.Butchers and Meat Cutters who begin work as trainees in independent shops can gain necessary skills. Ex-military cooks and butchers, adapting to civilian standards, may shorten their civilian apprenticeship periods.

Skills & Other Requirements
Skills important in meat, poultry, and fish cutting are manual dexterity, good depth perception, color discrimination, and good hand-eye coordination. Physical strength is often needed to lift and move heavy pieces of meat. Butchers and fish cleaners who wait on customers should have a pleasant personality, a neat appearance, and the ability to communicate clearly. In some States, a health certificate is required for employment.

References
California Occupational Guide #218

Related Occupations: Bakers, Food Preparation Workers

Training: California Training and Education Providers (CTEP)