Meat Cutters cut, trim, and remove bones from meat to prepare it for sale in retail markets. Meat Cutters are often referred to as Butchers.

JOB DUTIES 

Meat Cutters may:

Divide carcasses into halves with a band saw

Quarter the halves with a saw or knife

Reduce the quarters into salable or edible portions

Grind inexpensive cuts and trimmings

Clean and cut up fish and poultry

Shape, lace, and tie meat cuts

Prepare special products such as sausage

Corn, smoke, tenderize, and preserve meat

Package, weigh, and price meat

Sell meat, arrange display cases, and take inventory in small meat departments

Sharpen knives and cleavers

The tools and equipment used may include:

OCCUPATIONAL SPECIALTIES

Meat Cutters may specialize in these areas:

316.684-018 MEAT CUTTERS cut, trim, and remove bones from meat to prepare it for sale in retail markets.

316.684-018 MEAT INSPECTORS inspect and grade meats.

316.681-010 BUTCHERS cut, trim, and remove bones from meat in restaurants and hotels. They determine the size of the meat portion for individual servings, according to the price of the meal.

316.661-010 CARVERS carve individual portions from roasts and poultry with carving knives and meat-slicing machines.

316.684-014 DELI CUTTER-SLICERS cut delicatessen meats and cheeses with slicing machines and knives.

316.684-010 CHICKEN AND FISH BUTCHERS cut, trim, and clean fowl, fish, and shellfish to prepare these items for cooking.

In addition to learning about these specialties, you may also find it helpful to explore the following MOIScripts:

WORKING CONDITIONS AND REQUIREMENTS

Meat Cutters may work alone or in groups. They may work independently or be supervised by owners or managers. The amount and/or kind of supervision depends on the type and size of the establishment. In some retail stores, Meat Cutters may be required to deal directly with the customers who require special cuts of meat. They may also sell meat. Meat Cutters generally work in rooms that are clean, well lighted, and properly ventilated. They are exposed to very cold temperatures when working in refrigerated areas. Hazards involve working with or near power equipment and sharp instruments such as knives and saws.

The average workweek for Meat Cutters is 40-hours, 5-days. Some, especially those who are self-employed, may be required to work overtime. Evening, weekend, and holiday work may be necessary depending on store hours.

Most employers furnish Meat Cutters with aprons, gloves, and meat cutting equipment.

Most Meat Cutters belong to The United Food and Commercial Workers International Union. Union members are required to pay dues.

You Should Prefer:

• Activities dealing with things and objects

• Activities of a routine, definite, organized nature

• Activities which are non social

• Activities which involve the use of machines, processes, or methods

You Should Be Able To:

• Demonstrate dependability and honesty

• Meet and talk with the public

• Follow specific routines and standards

• Make decisions based on personal judgment or measurable criteria

• Understand and apply meat cutting techniques

• Work easily and skillfully with your hands

Math Problem You Should Be Able to Solve:

Roast beef is normally $2.59 a pound and there is a special for 30% off all beef. If a customer wants 2 1/2 pounds of roast beef, how much will the bill be?

Reading Example You Should Be Able to Read and Comprehend:

Various meat cutting terminology and procedures. For example, scaloppine can be cut from the bone shoulder but not without taking extra care. Scan the meat and you will see seams between the very thick parts cut along the seams, gliding your knife along the thick veins and cartilage to remove them.

Writing Example You Should Be Able to Produce:

An order form for a month's supply of various meats needed after taking inventory.

Thinking Skill You Should Be Able to Demonstrate:

Detail orientation in cutting, trimming, removing bones, and preparing meats for clientele.

EDUCATION AND PREPARATION OPPORTUNITIES

NOTE: On-The-Job Training provided by the employer or a Certificate (program of up to one year of study beyond high school) or an Associate Degree (two years of study beyond high school) or an Apprenticeship (usually three to four years of training beyond high school) may qualify a person for this occupation.

The following education and preparation opportunities are helpful in preparing for occupations in the MOIScript:

***SCHOOL SUBJECTS***

0600 BUSINESS , 0700 CAREERS , 0900 COMMUNICATIONS , 1500 FOODS & NUTRITION , 2200 MATH

***VOCATIONAL EDUCATION PROGRAMS***

There are no Vocational Education Programs related to this MOIScript

***POSTSECONDARY PROGRAMS***

065 FOOD & BEVERAGE SERVICE

Programs in Food and Beverage Service provide opportunities to gain the knowledge and skills needed for employment ordering, preparing, or serving different kinds of food and beverage. Training is available for cooking, baking, meat cutting, bartending, catering, quantity food preparation, and food service management. Individuals who teach Food and Beverage Service at the secondary school level must have a Michigan Teaching Certificate.

Courses vary with the area of interest but may include:

Search for a College and/or Instructional Program

***APPRENTICESHIP OPPORTUNITIES***

026 MEAT CUTTER

Many people enter occupations within this MOIScript through an apprenticeship program. An apprenticeship program is a formal program that takes 3 - 5 years to complete with most of the time spent on the job.

WHAT IS LEARNED ON THE JOB

WHAT IS LEARNED IN THE CLASSROOM

***MILITARY TRAINING OPPORTUNITIES***

Please check the Military website at http://www.myfuture.com

FOOD SERVICE SPECIALISTS

Every day, more than one million meals are prepared in military kitchens. Some kitchens prepare thousands of meals at one time, while others prepare food for small groups of people. Food service specialists prepare all types of food according to standard and dietetic recipes. They also order and inspect food supplies and prepare meats for cooking.

What They Do

Food service specialists in the military perform some or all of the following duties:

• Order, receive, and inspect meat, fish, fruit, and vegetables

• Prepare standard cuts of meat using cleavers, knives, and bandsaws

• Cook steaks, chops, and roasts

• Bake or fry chicken, turkey, and fish

• Prepare gravies and sauces

• Bake breads, cakes, pies, and pastries

• Serve food in dining halls, hospitals, field kitchens, or aboard ship

• Clean ovens, stoves, mixers, pots, and utensils

Helpful Attributes

Helpful school subjects include home economics, math, accounting, and chemistry. Helpful attributes include:

• Interest in cooking

• Interest in working with the hands

Training Provided

Job training consists of 9 to 14 weeks of classroom instruction, including practice in food preparation. Training length varies depending on specialty. Course content typically includes:

• Standard and dietetic menus and recipes

• Preparation and cooking of various foodstuffs and bakery products

• Food and supply ordering

• Storage of meats, poultry, and other perishable items

Further training occurs on the job and through advanced courses. The Army, Navy, and Marine Corps offer certified apprenticeship programs for some specialties in this occupation.

Work Environment

Food service specialists normally work in clean, sanitary kitchens and dining facilities. They may sometimes work in refrigerated meat lockers. Sometimes they work outdoors in tents while preparing and serving food under field conditions.

Physical Demands

Food service specialists may have to lift and carry heavy containers of foodstuffs and large cooking utensils.

Civilian Counterparts

Civilian food service specialists work in cafes, restaurants, and cafeterias. They also work in hotels, hospitals, manufacturing plants, schools, and other organizations that have their own dining facilities. Depending on specialty, food service specialists are called cooks, chefs, bakers, butchers, or meat cutters.

Opportunities

The services have about 22,930 food service specialists. On average, they need about 2,600 new specialists each year. After job training, food service specialists help prepare and serve food under close supervision. Some food service specialists specialize as bakers, cooks, butchers, or meat cutters. With experience, they work more independently and may train new food service specialists. Eventually, they may become head cooks, chefs, or food service supervisors.  

E-Learning Courses and Programs  

OPPORTUNITIES FOR EXPERIENCE AND METHODS OF ENTRY

There are many ways to explore or gain experience in this field. Some summer and part-time jobs are available in retail food stores. Programs are available in the military services or through a formal apprenticeship program. Postsecondary programs in food and beverage service may offer co-op or internship opportunities through which experience may also be gained.

                School-to-Work opportunities include:

informal apprenticeships

mentorships

job shadowing experiences

touring a local Meat Cutter employer

internships

volunteer work with a Meat Cutter employer

community service work with an agency

Methods of becoming a Meat Cutter include direct application to employers, completion of an apprenticeship program, contacting school placement offices, inquiring at a local Michigan Works! office, and consulting newspaper want ads to find available job openings. In addition, you should access and search the Internet's on-line employment services sites such as:  

Michigan Talent Bank

America's Job Bank

Michigan Works!  

You should also enter an electronic resume on these on-line services.

EARNINGS AND ADVANCEMENT

Meat Cutters' earnings vary depending on a Meat Cutter's experience and job level, the size of the community, the location, and the size and type of employer. Head Meat Cutters had the highest earnings.

Nationally, the median weekly wage of Meat Cutters and Butchers was about $416 in 1998 or $10.40 per hour.

In Michigan, apprentice Meat Cutters that are covered under one large union contract in 1999 earned from $8.80 to $12.00 per hour. Journey-level meat cutters earned from $11.20 to $15.20.

Meat Cutters in unionized stores also receive premium pay at 1 1/2 times the regular rate for overtime and for work on Sundays or holidays. Those in nonunion stores may receive a yearly bonus based on the overall productivity and profitability of their department.

Most Meat Cutters receive paid vacations and holidays; life, accident, disability, and hospitalization insurance; retirement plans; and sick pay. These benefits are usually paid for, at least in part, by the employers.

Advancement depends on the Meat Cutter's experience and the size and type of establishment for which the individual works. In a large chain store, meat cutters may advance to fill positions such as market manager or owner. Kitchen supervisors and purchasing agent are also possibilities for those in restaurants.

EMPLOYMENT AND OUTLOOK

Nationally, about 217,200 Meat Cutters were employed in 1996. Employment of Meat Cutters is expected to decline through the year 2006. Some openings will still be available to replace Meat Cutters who retire, die or transfer to other occupations. About 1.2% of them were self employed. The industry distribution Meat Cutters looked like this:

Fewer meat cutters will be needed because more cutting is done at the meat packing plants. In addition, U.S. per capita consumption of beef has declined because of health concerns regarding consumption of red meat, while consumption of poultry has soared.

There are approximately 6,725 Meat Cutters employed in Michigan. They worked in grocery stores, meat and fish markets, wholesale food establishments, and establishments operated by the Federal government.

The employment of Meat Cutters in Michigan is expected to increase about as fast as the average for all occupations through the year 2005. However, an average of 210 annual openings is expected with 50 due to growth and 160 due to replacement of those who retire or leave the labor force for other reasons. Additional openings will also occur as workers transfer to other jobs or occupations.

The poor employment future for Meat Cutters in Michigan is due mainly to central cutting, where meat is boxed and wrapped for several stores. Central cutting improves the efficiency of Meat Cutters since it permits them to specialize in both a type of meat and type of cut.

MICHIGAN'S EMPLOYMENT OUTLOOK TO 2005

SOURCES OF ADDITIONAL INFORMATION

Printed Occupational information is available upon written request from the sources below.

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MOISCRIPTS are Copyright 2003, Michigan Department of Career Development