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Become A Meat Manager

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Working As A Meat Manager

  • Handling and Moving Objects
  • Performing General Physical Activities
  • Getting Information
  • Communicating with Supervisors, Peers, or Subordinates
  • Monitor Processes, Materials, or Surroundings
  • Unpleasant/Angry People

  • Unpleasant/Hazardous Environment

  • Outdoors/walking/standing

  • Repetitive

  • $30,340

    Average Salary

What Does A Meat Manager Do

Butchers cut, trim, and package meat for retail sale.

Duties

Butchers typically do the following:

  • Sharpen and adjust knives and cutting equipment
  • Receive, inspect, and store meat upon delivery
  • Cut, bone, or grind pieces of meat
  • Weigh, wrap, and display meat or meat products
  • Cut or prepare meats to specification or customers’ orders
  • Store meats in refrigerators or freezers at the required temperature
  • Keep inventory of meat and order meat supplies
  • Clean equipment and work areas to maintain health and sanitation standards

Butchers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also wait on customers and prepare special cuts of meat upon request.

Butchers in meat processing plants are also known as meat cutters. They may have a more limited range of duties than those working in a grocery store or specialty meat shop. Because they typically work on an assembly line, those in processing plants usually perform one specific function—a single cut—during their shift.

Butchers use tools such as knives, grinders, or meat saws. They must follow sanitation standards while working and when cleaning equipment, countertops, and working areas in order to prevent meat contamination.

Some butchers run their own retail store. In these settings, they usually track inventory, order supplies, and perform other recordkeeping duties.

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How To Become A Meat Manager

Most butchers learn their skills through on-the-job training lasting more than a year. No formal education is required.

Education

There are no formal education requirements to become a butcher.

Training

Butchers typically learn their skills on the job and the length of training varies considerably. Training for simple cutting may take only a few weeks. However, more complicated cutting tasks generally require training that may last from several months to more than a year.

Training for entry-level workers often begins by learning less difficult tasks, such as making simple cuts, removing bones, or dividing wholesale cuts into retail portions. Under the guidance of more experienced workers, trainees learn the proper use and care of tools and equipment. For example, they learn how to sharpen their knives and clean working areas and equipment.

Trainees also may learn how to shape, roll, and tie roasts, prepare sausage, and cure meat. Those employed in retail stores are usually taught basic business operations, such as inventory control, meat buying, and recordkeeping. Employees also receive training in food safety to minimize the risk of foodborne pathogens in meats.

Butchers who follow religious dietary guidelines for food preparation may be required to undergo more specialized training and certification before becoming endorsed by a religious organization to prepare meat.

Important Qualities

Concentration. Butchers must pay close attention to what they are doing in order to avoid injury and wasting meat.

Customer-service skills. Butchers who work in retail stores should be courteous, be able to answer customers’ questions, and fill orders to customers’ satisfaction.

Dexterity. Butchers use sharp knives and meat cutting equipment as part of their duties. Therefore, they must have good hand control in order to make proper cuts of meat that are the right size.

Physical stamina. Butchers spend hours on their feet while cutting, packaging, or storing meat.

Physical strength. Butchers should be strong enough to lift and carry heavy boxes of meat, which may weigh more than 50 pounds.

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Meat Manager jobs

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Meat Manager Demographics

Gender

Male

88.6%

Female

10.4%

Unknown

1.0%
Ethnicity

White

81.6%

Hispanic or Latino

11.2%

Asian

5.6%

Unknown

1.2%

Black or African American

0.4%
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Languages Spoken

Spanish

65.0%

Portuguese

10.0%

Aramaic

5.0%

Russian

5.0%

Carrier

5.0%

Hmong

5.0%

Arabic

5.0%
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Meat Manager Education

Schools

Cornell University

23.0%

University of Phoenix

13.5%

Kaplan University

5.4%

Saint Louis Community College

4.1%

Santa Fe Community College

4.1%

New England Culinary Institute

4.1%

Indiana University - Purdue University Fort Wayne

4.1%

Liberty University

4.1%

Cypress College

4.1%

Southern New Hampshire University

4.1%

Roane State Community College

4.1%

Camden County College

4.1%

University of Southern Maine

2.7%

Ferris State University

2.7%

Daytona State College

2.7%

Southeast Community College Area

2.7%

Moraine Valley Community College

2.7%

Des Moines Area Community College

2.7%

Illinois State University

2.7%

Vincennes University

2.7%
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Majors

Business

27.8%

Criminal Justice

9.5%

General Studies

7.0%

Management

6.7%

Culinary Arts

5.3%

Accounting

4.9%

Food And Nutrition

4.6%

Computer Science

4.6%

Psychology

3.9%

Communication

3.5%

Computer Networking

2.8%

Electrical Engineering

2.5%

Biology

2.5%

Geology

2.5%

Operations Management

2.5%

Education

2.1%

General Education, Specific Areas

2.1%

Precision Metal Working

1.8%

Liberal Arts

1.8%

Finance

1.8%
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Degrees

Other

50.4%

Bachelors

21.3%

Associate

15.3%

Certificate

6.5%

Masters

3.2%

Diploma

2.2%

Doctorate

0.6%

License

0.4%
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Top Skills for A Meat Manager

OutstandingCustomerServiceMeatDepartmentSafetyStandardsSeafoodDepartmentPlaceMeatCutsBeefPorkInventoryControlMerchandiseSuperviseCompanyGuidelinesDailyOperationsFreshMeatMeatProductsFoodSafetyMonthlyInventoryStoreMeatSpecialCutsDisplayCounterMeatDept

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Top Meat Manager Skills

  1. Outstanding Customer Service
  2. Meat Department
  3. Safety Standards
You can check out examples of real life uses of top skills on resumes here:
  • Provide outstanding customer service and maintain a positive work environment.
  • Supervised and trained Meat Department associates.
  • Ensured compliance with safety standards as mandated by state, federal and OSHA.
  • Manage department operations, including hiring, training, evaluation and work schedules along with ordering for Meat and Seafood department.
  • Prepare and place meat cuts and products in display counter, so they willappear attractive and catch the shopper's eye.

Top Meat Manager Employers

Meat Manager Videos

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