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| Butcher | The duties of butchers and meat cutters are to divide meat cuts into retail-sized portions that are sold in restaurant suppliers, grocery stores, cafeterias and other institutions. Butchers and meat cutters apply such equipment in their work as slicers, knives and bandsaws. The duties of retail butchers are to perform various customer orders, to weigh, wrap and make other operations with meat.
 Butchers should have such skills as good coordination and depth perception, adequate physical strength and the ability to find the difference between colors. Frequently, a health certificate is demanded. Those, who are engaged in retail sales, should possess a professional appearance and friendly disposition.
The highest annual salaries are received by butchers who are engaged in retail sales.
Those, who want to be a slaughterer or meatpacker, need minimal training. The most of workers, who are involved in this sphere, obtain either formal or informal training. Training includes basic cutting and bone removal and more difficult dividing carcasses and curing meat. To provide better meat safety, more employees training is recommended.
It is expected that the amount of retail butchers and meat cutters will reduce up to 2012. Such decline is explained future automation and consolidation of the industry. The amount of cut and prepackaged meat arriving at retail outlets increases.
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