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Butcher / Meat Cutter

375

Statewide
Job Postings
157th

Out of 439
Jobs In-Demand
2,440

Currently Employed
in Indiana
$11.59 - $17.26

Avg. Hourly Wage
Indiana
$11.15 - $18.50

Avg. Hourly Wage
USA
map Region 1 Region 2 Region 3 Region 4 Region 5 Region 12 Region 6 Region 7 Region 8 Region 9 Region 10 Region 11

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Butcher / Meat Cutter - Indiana Regions Overview:

The graph above shows that there were 375 job postings for the occupation of Butcher / Meat Cutter in Indiana during 2013 and 2014. The vertical bar chart shows which regions had the most demand for Butcher / Meat Cutter. These numbers represent current demand as advertised in online job postings and do not necessarily indicate projected job growth in the future. Nevertheless, these numbers are a valid barometer for gauging recent job demand statewide and regionally in Indiana.

Top 3 Certifications

There are not any certifications requested by Indiana employers for this occupation.
To view certifications requested for this occupation on a national level, go to mynextmove.com

What Butcher / Meat Cutter Do:

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

Common Job Activities:

  • Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
  • Wrap, weigh, label and price cuts of meat.
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
  • Prepare special cuts of meat ordered by customers.
  • Receive, inspect, and store meat upon delivery, to ensure meat quality.
  • Total sales, and collect money from customers.
  • Estimate requirements and order or requisition meat supplies to maintain inventories.
  • Record quantity of meat received and issued to cooks or keep records of meat sales.
  • Supervise other butchers or meat cutters.
  • Cure, smoke, tenderize and preserve meat.
  • Negotiate with representatives from supply companies to determine order details.
  • Shape, lace, and tie roasts, using boning knife, skewer, and twine.

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