Butchers and Meat Cutters

A typical week, in the words of people in the job

1. 01Receive, inspect, and store meat upon delivery to ensure meat quality.
2. 02Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
3. 03Shape, lace, and tie roasts, using boning knife, skewer, and twine.
4. 04Prepare special cuts of meat ordered by customers.
5. 05Estimate requirements and order or requisition meat supplies to maintain inventories.
6. 06Wrap, weigh, label, and price cuts of meat.
7. 07Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
8. 08Supervise other butchers or meat cutters.
9. 09Negotiate with representatives from supply companies to determine order details.
10. 10Cure, smoke, tenderize, and preserve meat.
11. 11Record quantity of meat received and issued to cooks or keep records of meat sales.

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