Butchers and Meat Cutters

• Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
• Wrap, weigh, label and price cuts of meat.
• Prepare special cuts of meat ordered by customers.
• Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
• Receive, inspect, and store meat upon delivery, to ensure meat quality.
• Shape, lace, and tie roasts, using boning knife, skewer, and twine.

Source: O*NET OnLine information for Butchers and Meat Cutters.

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Service Orientation - Actively looking for ways to help people.
• Persuasion - Persuading others to change their minds or behavior.
• Speaking - Talking to others to convey information effectively.
• Instructing - Teaching others how to do something.
• Coordination - Adjusting actions in relation to others' actions.
• Time Management - Managing one's own time and the time of others.

Source: O*NET OnLine information for Butchers and Meat Cutters.