Job Title: 


Alternate Titles: 

Butcher,Butcher?s assistant,Butchery manager,Master butcher,Slaughterman

Job Description: 

Butchers direct and undertake the slaughter of animals and prepare carcasses for storage, processing and sale.


There are no formal academic requirements although some employers may require GCSEs/S grades. Training is typically by apprenticeship. NVQs/SVQs are available at Levels 2 and 3. Professional qualifications are also available.
Refer The S/NVQ framework for more details


The simplified NS-SEC analytic class for this code is 7
The simplified NS-SEC operational category for this code is 13.3
Refer The National Statistics Socio-economic Classification for more details


  • slaughters animal and removes skin, hide, hairs, internal organs, etc.;
  • cuts or saws carcasses into manageable portions;
  • removes bones, gristle, surplus fat, rind and other waste material;
  • cuts carcass parts into chops, joints, steaks, etc. for sale;
  • prepares meat for curing or other processing; cleans tools and work surfaces.
International Careers(ISCO):