Similar careers
Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.
Butchers are skilled tradespeople who cut, trim, and package meat for sale to customers or wholesalers. They work with various meats, such as beef, pork, poultry, and sometimes fish, ensuring products are processed and presented effectively.
Education: No formal educational credential
Years in related career: None
On-the-job training: Long-term
Projected Growth: -1.2% (negative growth)
Annual job openings: 16,900
Direct AI exposure: 0% of tasks
Potential AI exposure: 5% of tasks
| According to the U.S. Bureau of Labor Statistics, average income (in USD) in 2025 was $40K per year. | ||||
|---|---|---|---|---|
| Bottom 10% | Bottom 25% | Median (average) | Top 25% | Top 10% |
| $30K per year | $36K per year | $40K per year | $48K per year | $58K per year |
| Compared to other careers: Median is $11K below the national average. | ||||
Butchers typically work in supermarkets, specialty meat shops, or wholesale food processing environments. The job involves working in refrigerated rooms and using sharp tools like knives and saws. Hours can vary, with some butchers working early mornings, evenings, or weekends.
Butchers are essential in the food industry, providing a critical link between farmers, meat processors, and consumers. They must have a comprehensive understanding of various cuts of meat and techniques for cutting, deboning, and preparing these cuts. This requires not only physical skill and precision but also a good understanding of safety and hygiene standards to prevent contamination and ensure quality.
The work of a butcher combines culinary art with practical skills. They must be knowledgeable about the different types of meat and their culinary uses, allowing them to advise customers effectively. Many butchers take pride in their ability to provide high-quality, locally sourced, or specialty meats that meet specific customer preferences.
Butchers must be able to work quickly and efficiently, often in a cold environment. The job can be physically demanding, requiring butchers to stand for long periods and handle heavy pieces of meat. However, for many, the satisfaction comes from mastering a traditional skill and providing a valued service to customers.
A high school diploma or equivalent is often sufficient, with most skills learned on the job. Some butchers may attend vocational schools or participate in apprenticeship programs for more formal training.
Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.
