National Occupational Classification (NOC) 2021 Version 1.0


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63201 - Butchers - retail and wholesale

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group.

  • Illustrative example(s)

    • butcher - butcher shop
    • butcher apprentice
    • head butcher - wholesale
    • retail butcher

    All examples

  • Exclusion(s)

    • Fish cutter - fish processing (See 94142 Fish and seafood plant workers)
    • Industrial butchers and meat cutters, poultry preparers and related workers (See 94141 Industrial butchers and meat cutters, poultry preparers and related workers)
    • Meat cutter - retail or wholesale (See 65202 Meat cutters and fishmongers - retail and wholesale)
    • Meat department manager - retail (See 60020 Retail and wholesale trade managers)
    • Seafood sales clerk (See 64100 Retail salespersons and visual merchandisers)
  • Main duties

    This group performs some or all of the following 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.
  • Additional information

    • Progression from industrial butcher and industrial meat cutter positions to these higher skilled jobs is possible with experience and specialized on the job training in supermarkets, grocery stores, fish stores, butcher shops.
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