63201 – Butchers - retail and wholesale

Lead statement

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group

Main duties

• Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
• Prepare meat for special displays and/or delivery
• Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
• Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
• Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
• Ensure food storage conditions are adequate
• May supervise, direct work or train other butchers, meat cutters or fishmongers.

Employment requirements

• Completion of secondary school may be required.
• Completion of a college or other butchery training program may be required.
• Several years of on-the-job training in food stores is usually required for retail butchers.

Example job titles

butcher - retail or wholesale · grocery store butcher · head butcher - retail or wholesale · retail butcher · supermarket butcher · apprentice butcher - retail or wholesale · butcher - delicatessen · butcher - butcher shop · butcher - wholesale · head butcher - wholesale · head butcher - retail · butcher assistant - retail or wholesale

Wages (per hour)

Source: Job Bank wages, 2025 release (ESDC). Low and high are the 10th and 90th percentiles.