Butchers - retail and wholesale
Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group
Good
Market Demand
TEER 3
Skill Level
ON, SK, NB
Top Provinces
What They Do
- Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
- Prepare meat for special displays and/or delivery
- Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
- Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
- Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
- Ensure food storage conditions are adequate
- May supervise, direct work or train other butchers, meat cutters or fishmongers.
Qualifications
- checkCompletion of secondary school may be required.
- checkCompletion of a college or other butchery training program may be required.
- checkSeveral years of on-the-job training in food stores is usually required for retail butchers.
Market Outlook by Province
Ontario
The employment outlook will be Good for butchers - retail and wholesale (NOC 63201) in Ontario for the 2025-2027 period.The following factors contributed to this outlook:Employment growth will lead to a moderate number of new positions.A moderate number of positions will become available due to retirements.There are a moderate number of unemployed workers with recent experience in this occupation.Here are some key facts about butchers - retail and wholesale in Ontario: Approximately 4,100 people work in this occupation. Butchers - retail and wholesale mainly work in the following sectors: Food and beverage stores (NAICS 445): 82%Wholesale trade (NAICS 41): 9% The distribution of full-time and part-time workers in this occupation is:Full-time workers: 80% compared to 81% for all occupationsPart-time workers: 20% compared to 19% for all occupations70% of butchers - retail and wholesale work all year, while 30% work only part of the year, compared to 63% and 37% respectively among all occupations. Those who worked only part of the year did so for an average of 44 weeks compared to 43 weeks for all occupations.9% of butchers - retail and wholesale are self-employed compared to an average of 15% for all occupations.The gender distribution of people in this occupation is: Men: 87% compared to 52% for all occupations Women: 13% compared to 48% for all occupations The educational attainment of workers in this occupation is: no high school diploma: 30% compared to 9% for all occupations high school diploma or equivalent: 42% compared to 25% for all occupations apprenticeship or trades certificate or diploma: 10% compared to 8% for all occupations college certificate or diploma or university certificate below bachelor's: 13% compared to 22% for all occupations bachelor's degree: less than 5% compared to 24% for all occupations university certificate, degree or diploma above bachelor level: less than 5% compared to 13% for all occupations
Good
Outlook
Saskatchewan
The employment outlook will be Good for butchers - retail and wholesale (NOC 63201) in Saskatchewan for the 2025-2027 period.The following factors contributed to this outlook:Employment growth will lead to a moderate number of new positions.A moderate number of positions will become available due to retirements.There are a small number of unemployed workers with recent experience in this occupation.Here are some key facts about butchers - retail and wholesale in Saskatchewan: Approximately 150 people worked in this occupation in May 2021. Butchers - retail and wholesale mainly work in the following sectors: Food and beverage stores (NAICS 445): 75%Wholesale trade (NAICS 41): 17%Other retail stores (NAICS 44-45, except 445): 8% The distribution of full-time and part-time workers in this occupation is:Full-time workers: 79% compared to 81% for all occupationsPart-time workers: 21% compared to 19% for all occupations79% of butchers - retail and wholesale work all year, while 21% work only part of the year, compared to 65% and 35% respectively among all occupations. Those who worked only part of the year did so for an average of 48 weeks compared to 43 weeks for all occupations.9% of butchers - retail and wholesale are self-employed compared to an average of 16% for all occupations.The gender distribution of people in this occupation is: Men: 82% compared to 53% for all occupations Women: 18% compared to 47% for all occupations The educational attainment of workers in this occupation is: no high school diploma: 19% compared to 11% for all occupations high school diploma or equivalent: 49% compared to 33% for all occupations apprenticeship or trades certificate or diploma: 24% compared to 15% for all occupations college certificate or diploma or university certificate below bachelor's: 5% compared to 17% for all occupations bachelor's degree: n/a university certificate, degree or diploma above bachelor level: n/a
Good
Outlook
New Brunswick
The employment outlook will be Moderate for butchers - retail and wholesale (NOC 63201) in New Brunswick for the 2025-2027 period.The following factors contributed to this outlook:Employment growth will lead to several new positions.A moderate number of positions will become available due to retirements.There are a moderate number of unemployed workers with recent experience in this occupation.Here are some key facts about butchers - retail and wholesale in New Brunswick: Approximately 150 people worked in this occupation in May 2021. Butchers - retail and wholesale mainly work in the following sectors: Food and beverage stores (NAICS 445): more than 95% The distribution of full-time and part-time workers in this occupation is:Full-time workers: 84% compared to 84% for all occupationsPart-time workers: 16% compared to 16% for all occupations75% of butchers - retail and wholesale work all year, while 25% work only part of the year, compared to 62% and 38% respectively among all occupations. Those who worked only part of the year did so for an average of 44 weeks compared to 42 weeks for all occupations.The gender distribution of people in this occupation is: Men: 87% compared to 52% for all occupations Women: 13% compared to 48% for all occupations The educational attainment of workers in this occupation is: no high school diploma: 28% compared to 11% for all occupations high school diploma or equivalent: 50% compared to 30% for all occupations apprenticeship or trades certificate or diploma: 6% compared to 12% for all occupations college certificate or diploma or university certificate below bachelor's: 14% compared to 23% for all occupations bachelor's degree: n/a university certificate, degree or diploma above bachelor level: n/a
Moderate
Outlook
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Immigration Pathways
TEER 3 occupations require college or vocational training and qualify for Express Entry under the Federal Skilled Trades Program.
Express Entry (FSTP)
Canadian Experience Class
Provincial Nominee Programs
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Top Companies Hiring
Organizations with the most NOC 63201 openings right now.
Sobeys
8 active roles · Dartmouth, NS · Edmonton, AB
Sobeys Inc.
4 active roles · Victoria, BC · Kitchener, ON
Bell
4 active roles · Brossard, QC · Medicine Hat, AB
Metro
3 active roles · Toronto, ON · Saint-Jérôme, QC
The TJX Companies
3 active roles · Saint-Georges, QC · St. Catharines, ON
Fresonbros
2 active roles · Manning, AB · Edmonton, AB
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Search Butchers - retail and wholesalearrow_forwardCore Competencies
Management of Personnel Resources
to ensure staff are assigned to tasks where they are most effective, whether it is cutting, packaging, or customer service
Management of Material Resources
to ensure the right quantities of meat, poultry, fish and other materials are available without overstocking
Information Ordering
to follow specific patterns or sequences when cutting meat to ensure consistency and meet customer or recipe requirements
Manual Dexterity
to handle knives and other tools with accuracy, ensuring cuts are uniform and meet the desired specifications
Collaboration
to communicate with suppliers and coordinate activities of butchers, meat cutters or fishmongers
Knowledge in Livestock, Farm Animals & Wildlife
to understand the anatomy of livestock and farm animals to perform precise cuts and prepare meat for sale
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