Butchers, meat cutters and fishmongers - retail and wholesale (NOC 6331)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2017-2019)
Minimum Not published
Median 15.90$
Maximum 21.08$
Job prospect
Employment in 2018
Skill level
Technical (usually a college or secondary school vocational diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Butchers, meat cutters and fishmongers, retail and wholesale, prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this group.

Main duties

  • Butchers, meat cutters and fishmongers in this unit group perform some or all of the following duties:
  • - Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
  • - Grind meats and slice cooked meats using powered grinders and slicing machines
  • - Prepare special displays of meat, poultry, fish and shellfish
  • - Continued…
  • - Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish
  • - Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
  • - Ensure food storage conditions are adequate
  • - May supervise other butchers, or meat cutters or fishmongers.

Employment requirements

  • * Completion of secondary school may be required.
  • * Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
  • * On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
  • * Trade certification is available, but voluntary, in Quebec and British Columbia.

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Information on the occupation