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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/Hazardous Environment

  • Outdoors/walking/standing

  • Repetitive

  • $38,000

    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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Do you work as a Meat Manager?

Average Yearly Salary
$38,000
Show Salaries
$25,000
Min 10%
$38,000
Median 50%
$38,000
Median 50%
$38,000
Median 50%
$38,000
Median 50%
$38,000
Median 50%
$38,000
Median 50%
$38,000
Median 50%
$56,000
Max 90%
Best Paying Company
BJ's Wholesale Club
Highest Paying City
Philadelphia, PA
Highest Paying State
Virginia
Avg Experience Level
7.3 years
How much does a Meat Manager make at top companies?
The national average salary for a Meat Manager in the United States is $38,216 per year or $18 per hour. Those in the bottom 10 percent make under $25,000 a year, and the top 10 percent make over $56,000.

Top Skills for A Meat Manager

  1. Meat Products
  2. Customer Service
  3. Seafood Department
You can check out examples of real life uses of top skills on resumes here:
  • Follow and comply with all organic standards procedures as they relate to cutting, preparing, displaying and storing meat products.
  • Managed to oversee operations to maximize sales, customer service, profitability and adherence to corporate goals and philosophy.
  • Managed over 12 different meat/seafood departments throughout Arizona.
  • Certified in the National Food safety manager registry of food safety professionals.
  • Price checking, phone ordering, special cuts and orders, prepare for ad specials, freight.

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Average Salary:

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Top 10 Best States for Meat Managers

  1. Delaware
  2. Pennsylvania
  3. New Jersey
  4. Connecticut
  5. Washington
  6. Virginia
  7. Arizona
  8. Rhode Island
  9. Wisconsin
  10. Massachusetts
  • (29 jobs)
  • (285 jobs)
  • (319 jobs)
  • (93 jobs)
  • (216 jobs)
  • (221 jobs)
  • (143 jobs)
  • (17 jobs)
  • (101 jobs)
  • (198 jobs)

Meat Manager Resume Examples And Tips

The average resume reviewer spends between 5 to 7 seconds looking at a single resume, which leaves the average job applier with roughly six seconds to make a killer first impression. Thanks to this, a single typo or error on your resume can disqualify you right out of the gate. At Zippia, we went through over 2,835 Meat Manager resumes and compiled some information about how best to optimize them. Here are some suggestions based on what we found, divided by the individual sections of the resume itself.

Learn How To Create A Top Notch Meat Manager Resume

View Resume Examples

Meat Manager Demographics

Gender

Male

84.4%

Female

9.1%

Unknown

6.6%
Ethnicity

White

65.8%

Hispanic or Latino

14.3%

Black or African American

10.5%

Asian

6.2%

Unknown

3.3%
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Foreign Languages Spoken

Spanish

71.9%

Portuguese

6.3%

Japanese

3.1%

French

3.1%

Aramaic

3.1%

Russian

3.1%

Carrier

3.1%

Hmong

3.1%

Arabic

3.1%
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Meat Manager Education

Schools

Cornell University

17.9%

University of Phoenix

17.9%

The Academy

6.8%

Indiana University - Purdue University Fort Wayne

4.3%

Daytona State College

4.3%

Culinary Institute of America

4.3%

Kaplan University

4.3%

University of South Florida

3.4%

University of Pennsylvania

3.4%

Salt Lake Community College

3.4%

Monroe Community College

3.4%

Cypress College

3.4%

Camden County College

3.4%

Front Range Community College

3.4%

Liberty University

3.4%

University of Florida

2.6%

Fresno City College

2.6%

University of Cincinnati

2.6%

Trident Technical College

2.6%

Strayer University

2.6%
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Majors

Business

33.0%

General Studies

7.6%

Criminal Justice

7.5%

Culinary Arts

6.7%

Management

6.4%

Accounting

5.2%

Computer Science

3.9%

Food And Nutrition

3.0%

Psychology

3.0%

Liberal Arts

2.7%

Computer Networking

2.7%

Communication

2.5%

Graphic Design

2.3%

Electrical Engineering

2.1%

General Education, Specific Areas

2.1%

Biology

2.0%

Marketing

2.0%

Precision Metal Working

1.8%

Education

1.8%

Heating And Air Conditioning

1.8%
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Degrees

Other

46.3%

Bachelors

22.0%

Associate

19.8%

Certificate

6.6%

Masters

2.7%

Diploma

1.8%

Doctorate

0.4%

License

0.3%
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Updated May 19, 2020