Butchers and meatcutters are employed in supermarkets and small retail establishments. They carve big animal carcasses into serving-sized portions such as roasts, chops, and steaks and sell them to clients. Furthermore, butchers frequently prepare special orders for customers, particularly around the holidays. Butchers work with tools such as band saws, cleavers, knives, and grinders. If not handled appropriately, these tools can be harmful and cause significant injury. 

The majority of the work is done standing up, and many butchers operate all day in refrigerated rooms. A high school diploma is preferred if you want to be a butcher. Typically, training is done on the job, occasionally through apprenticeship programmes. To lift the heavy carcasses, you must have above-average physical strength as well as good hand-eye coordination. Personal cleanliness is essential. 

Because some butchers also serve clients, a nice demeanour and good communication skills are advantageous. Experienced butchers may advance to the position of manager, ordering meat, taking inventory, and supervising other butchers. Butchers assist 'put the meat on the table' and are a frequent component of most people's purchasing regimens.