Butchers - retail and wholesale perform some or all of the following duties:

• Cut, trim, bone, and prepare standard and custom cuts of meat, poultry, fish, and shellfish
• Shape, lace, and tie roasts and other meats for display or delivery
• Manage inventory, keep records of sales, and determine product freshness and product lines
• Adhere to HACCP and CFIA food safety and sanitation standards
• Ensure food storage conditions such as refrigeration and freezing are safe and adequate
• Supervise, direct work, or train other butchers, meat cutters, or fishmongers

These are the typical employment requirements and benefits associated with this occupation in Canada:

• Completion of secondary school is usually 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 mandatory for retail butchers
• Knowledge of food handling, food safety, and sanitation standards is essential
• Strong attention to detail, knife skills, and physical stamina are required