Butchers and meat cutters cut, trim, and prepare standard cuts of meat, poultry, fish, and shellfish for sale at self-serve counters or according to customers' orders.

You usually need a high school diploma.

You may need a college or other meat-cutting training program or a three-year meat-cutting apprenticeship.

On-the-job training is usually provided for retail butchers and meat cutters in food stores.

Trade certification is available, but voluntary, in British Columbia.

Most recent entrants have a high school diploma, and almost 2 in 5 have a trade/vocational certificate or community college diploma.