How much does a butcher make?

In the U.S., experience and skill with specialty cuts can help, while employer type and location also matter. Total earnings depend on hours worked; butchers may work early mornings, late evenings, weekends, or holidays, and some places require food-handler certificates.

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

What's a typical day like?

They check and chill deliveries, sharpen knives, then cut large pieces into steaks, chops, or roasts. They weigh, wrap, and display orders, help customers, track stock, and clean tools and counters.

U.S. butchers usually need no formal school credential; many start as meat clerks and train on the job or in apprenticeships. Some places require food-handler certificates; workers under 18 generally cannot use powered meat saws.

High school plus some training (preparation level 2 of 5)

Good for people who like building and doing and keeping things organized.

In the U.S., butchers spend about 99.5% of the workday standing—almost the whole day!