Butchers


Agriculture, Food, and Natural Resources > Butchers > Working Conditions
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Butchers

Butchers - Working Conditions

In a typical work setting, meat cutters:

Interpersonal Relationships

  • Have a low level of job-required social contact. They work alone most of the time, but when they do talk to others, it's usually by face-to-face discussions.
  • Sometimes work as part of a team.
  • Occasionally must deal with others who may be rude or demanding.
  • Are somewhat responsible for the work done by other meat cutters.
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  • Are responsible for the health and safety of others nearby while cutting.

Physical Work Conditions

  • Often work indoors, but may on occasion work outdoors at meatpacking plants.
  • Sometimes wear an apron or other uniform.
  • Are sometimes exposed to very cold temperatures, such as when entering large freezers.
  • Sometimes wear protective gloves, masks, or goggles.
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  • Are sometimes exposed to sounds and noise levels that are distracting or uncomfortable.
  • Are sometimes exposed to hazardous equipment, such as slicers and power cutters.
  • Are sometimes exposed to hazardous situations that may result in cuts.
  • Are sometimes exposed to contaminants, such as cleaning solvents or waste from slaughtered animals.

Work Performance

  • Must be sure that all details of the job are done and their work is exact. Errors could cause injuries to workers or health problems for consumers.
  • Must keep pace with the speed of equipment.
  • Repeat the same physical activities, such as slicing and lifting.
  • Must meet daily and weekly deadlines.

Hours/Travel

  • Usually work a regular 40-hour week.
Source: Illinois Career Information System (CIS) brought to you by Illinois Department of Employment Security.