Butchers held about 139,000 jobs in 2014. The industries that employed the most butchers were as follows:
Grocery stores
73%
Specialty food stores
8
Animal slaughtering and processing
7
The work can be physically demanding, particularly for those who make repetitive cuts in processing plants. Butchers typically stand while cutting meat and must often lift and move heavy carcasses or boxes of meat supplies.
Because meat must be kept at cool temperatures, butchers commonly work in cold rooms—typically around 40 degrees Fahrenheit—for extended periods.
Butchers must keep their hands and working areas clean to prevent contamination, and those working in retail settings must remain presentable for customers.
Injuries and Illnesses
Butchers use tools that can be dangerous, such as sharp knives and meat saws, and work in areas with slippery floors and surfaces. To reduce the risk of cuts and falls, workers wear protective clothing, such as cut-resistant gloves, heavy aprons, and nonslip footwear.
Work Schedules
Most butchers work full time. Butchers who work in grocery or retail stores may work early mornings, late evenings, weekends, and holidays. Workers in animal slaughtering and processing facilities may work shifts that start in the early morning or in the afternoon or evening.
Butchers who run their own meat shops often work many hours.