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Careers / Butchers and Meat Cutters |
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| Job Requirements |
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Experience:
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public. |
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Education:
These occupations usually require a high school diploma. |
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Training:
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations. |
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| Top 5 Skills |
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Top 5 Abilities |
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| Monitoring —
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
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| Active Listening —
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
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| Critical Thinking —
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
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| Speaking —
Talking to others to convey information effectively. |
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| Service Orientation —
Actively looking for ways to help people. |
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| Manual Dexterity —
The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
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| Near Vision —
The ability to see details at close range (within a few feet of the observer). |
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| Problem Sensitivity —
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
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| Oral Comprehension —
The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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| Oral Expression —
The ability to communicate information and ideas in speaking so others will understand. |
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| Knowledge |
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| Production and Processing —
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
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| Food Production —
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
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| Customer and Personal Service —
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
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| Training & Qualification |
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| Did you know... |
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| The MyPlan.com Undergraduate College Database provides detailed profiles on more than 1,700 different undergraduate colleges in the U.S. |
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