Explore unit group

This group performs some or all of the following duties:

• 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
• Ensure food storage conditions are adequate
• May supervise other butchers, meat cutters or fishmongers.

• Completion of secondary school may be required.
• Completion of 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.
• Trade certification for meat cutter is available, but voluntary, in Saskatchewan and British Columbia.

• Fish cutters (in 9463 Fish and seafood plant workers)
• Industrial butchers and meat cutters, poultry preparers and related workers (9462)
• Seafood sales clerks (in 6421 Retail salespersons)
• Retail and wholesale butchery managers (in 0621 Retail and wholesale trade managers)