Top 15 Butcher Skills (2024)

15 butcher skills for your resume and career

1. Food Safety

Food safety is the practice of handling, preparing, and storing food in a way that prevents the spread of illness and disease. Butchers use food safety by following established protocols, maintaining a clean and healthy environment, and ensuring that meat meets quality and safety standards. They also train new employees on food safety regulations and monitor food safety and sanitation procedures. For example, they slaughter animals in accordance with food safety laws and uphold local and state regulations. By following these guidelines, butchers can ensure that the meat they provide to customers is safe to consume.

Here's how butchers use food safety:

Followed Quality Assurance procedures according to written specifications, achieving acceptable quality and food safety standards.
Coordinated internal audits and State Health Department food safety inspections.

2. Culinary

Culinary refers to the art and practice of cooking and preparing food. Butchers use culinary techniques to cut and prepare meat for cooking. They may also assist chefs with other culinary tasks and provide instruction in culinary techniques.

Here's how butchers use culinary:

Butcher, stocker, inventory, receiving goods, assist prep-cooks, and assist the head Chef with other culinary tasks
Provided the latest instruction in culinary technique and sourced local foods.

3. Safety Standards

Safety standards are rules and protocols designed to protect people from harm. Butchers use safety standards by maintaining a hygienic working environment, ensuring adherence to health and safety guidelines, and following safety protocols when dealing with sharp objects. For example, they may use protective equipment like gloves and goggles when handling sharp objects.

Here's how butchers use safety standards:

Maintained a hygienic working environment and ensuring health and safety standards.
Promoted positive customer service, and ensured adherence to all safety standards and commitment to cleanliness.

4. Food Preparation

Food preparation is the process of selecting, cleaning, and preparing raw ingredients for cooking. Butchers use food preparation to ensure they provide high-quality and sanitary meat products. They maintain cleanliness and sanitation throughout food preparation areas, advise customers on proper butchery, cooking, and food preparation, and supervise food trucks' food preparation. They also assist chefs with food preparation, maintain a clean environment, sanitize equipment, replenish supplies, and maintain inventory.

Here's how butchers use food preparation:

Maintained cleanliness and sanitation throughout food preparation areas.
Accumulated customer loyalty with consistent, friendly service Advised customers in matters of proper butchery, cooking, and food preparation

5. Sanitation Standards

Sanitation standards are guidelines that ensure food safety. Butchers use these standards by cleaning equipment, work areas, and countertops to prevent meat contamination. They also maintain equipment and work areas at sanitation standards and regulate high sanitation standards of potentially hazardous food.

Here's how butchers use sanitation standards:

Follow sanitation standards when cleaning equipment, counter tops, and working areas in order to prevent meat contamination.
Maintained wash area according to sanitation standards to ensure safe food handling.

6. Food Products

Food products are goods that are made from animal or plant material for human consumption. Butchers use food products in various ways, such as creating new recipes to promote sales, cutting and packaging meat and seafood products for customers, and managing the sale of meat and food products in their own businesses. They also inspect food products for quality and ensure safe handling to prevent contamination.

Here's how butchers use food products:

Created innovative new recipes which were sampled to consumers in order to promote seafood products thus increasing department sales.
Order and stock prepackaged deli items and frozen food products that fall under the meat department.

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7. Slicers

A slicer is a tool used to cut and portion meat. Butchers use slicers to cut and portion meat into specific cuts and sizes for customers. They use different types of slicers, such as rotisserie ovens, fryers, and meat grinders, to prepare meat for display in the meat department. They also clean and maintain slicers and other equipment in the meat department.

Here's how butchers use slicers:

Carved bone-in or boneless cuts of meat with the use of knives, slicers, power cutters and band saws.
Use all equipment in meat department such as the refrigerators, freezers, slicers, and ovens according to company guidelines.

8. Fine Dining

Fine dining is a style of cooking and dining characterized by high-end quality and presentation. Butchers use fine dining to develop the skills necessary to succeed in this industry. For example, they supervise lunch cooks and coordinate employee cafeterias with banquet chefs. They also produce stocks and sauces for fine dining restaurants.

Here's how butchers use fine dining:

Supervised lunch cooks and coordinated employee cafeteria with banquet chef, produced all stocks and sauces for fine dining restaurant
Developed the craft, and skills, necessary to succeed as a chef in fine dining

9. Individual Servings

Individual servings are portions of food designed for individual consumption. Butchers use individual servings to prepare food for customers. For example, they cut and weigh steaks and chops to be sold as individual servings. They also cook and prep foods for individual servings, such as frozen meals. Butchers ensure that each individual serving is properly prepared and packaged to meet customer needs.

Here's how butchers use individual servings:

10. Inventory Control

Inventory control is the process of tracking and managing the available stock of goods and materials. Butchers use inventory control by cutting and preparing meat for sale, assisting customers, and coordinating with their managers on quality and inventory control. They also perform daily cleaning duties and maintain inventory control by stocking deli and meat displays. They even work with store owners to update POS systems to improve inventory control. For example, they cut meat according to product demands and provide inventory control by assisting customers when needed and maintaining their work area to meet FDA standards.

Here's how butchers use inventory control:

Cut and prepare meat for sale, assist customers and coordinate with manager on quality and inventory control.
Inventory control, offer superior customer service, cut meat to exacting standards and supervises meat clerks.

11. Ground Beef

Ground beef is a type of ground meat made from beef. Butchers use it by cutting meats into steaks and chops, shaping and tying roasts, and grinding it for sale as chopped meat. They also use it for making hamburger patties, grind various types of ground beef daily, and tie roasts. Butchers use trimming to grind and produce ground beef and beef patties using various machines.

Here's how butchers use ground beef:

Cut meats into steaks and chops, shaped and tied roasts, and ground beef for sale as chopped meat.
Cashier, Butcher preparation, operated ground beef mixer and machine for making hamburger patties.

12. Retail Establishments

Retail establishments are places where goods and services are sold to consumers. Butchers use retail establishments by cutting, trimming, and preparing meat for sale and use. They cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

Here's how butchers use retail establishments:

Cut, trimmed and/or prepared consumer-sized portions of cow, goat and lamb meat for use or sale in retail establishments.
Cut, trimmed, and prepared consumer-sized portions of meat for use and sale in the retail establishment.

13. Pallet Jack

A pallet jack is a mechanical device used for lifting and moving heavy objects. Butchers use pallet jacks to transport large quantities of goods around the workplace. They use them to unload deliveries, move inventory, and perform other stock duties. They also use them to maintain the organization and upkeep of the department.

Here's how butchers use pallet jack:

Performed Stock Duties / Operated Pallet Jack / Assisted in Customer Service/ Maintain Maintenance in Workplace.
Use an electrical pallet jack.

14. Fresh Meat

Fresh meat is meat that is not preserved or cured. Butchers use fresh meat in various ways, such as cutting, grinding, or processing it for display. They also stock fresh meat and frozen meat cases with product and assist in the writing of fresh meat orders. Additionally, they cut fresh meat to order for customers and manage and track fresh meat inventory.

Here's how butchers use fresh meat:

Ordered, stocked and displayed all fresh meat, fish, poultry and prepackaged products.
Stock the smoked meat case, and organize the fresh meat cooler.

15. Customer Orders

Here's how butchers use customer orders:

52002*Provided excellent customer service*Took and prepared customer orders*Maintained sanitation and quality standards
Ensured excellent customer service while completing customer orders in the meat department, and maintained store standards by keeping shelves stocked.

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