More information from O*NET OnLine:

Butchers and Meat Cutters - 51-3021.00

O*NET-SOC Description

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

51-0000	Production Occupations
51-3000	Food Processing Workers
51-3020	Butchers and Other Meat, Poultry, and Fish Processing Workers
51-3021.00	Butchers and Meat Cutters

35-1011.00	Chefs and Head Cooks Bright Outlook
35-2012.00	Cooks, Institution and Cafeteria
35-2014.00	Cooks, Restaurant
35-2015.00	Cooks, Short Order
35-2021.00	Food Preparation Workers
51-3011.00	Bakers
51-3022.00	Meat, Poultry, and Fish Cutters and Trimmers
51-3023.00	Slaughterers and Meat Packers
51-3092.00	Food Batchmakers
51-3093.00	Food Cooking Machine Operators and Tenders

Cure, smoke, tenderize, and preserve meat.
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
Estimate requirements and order or requisition meat supplies to maintain inventories.
Negotiate with representatives from supply companies to determine order details.
Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
Prepare special cuts of meat ordered by customers.
Receive, inspect, and store meat upon delivery to ensure meat quality.
Record quantity of meat received and issued to cooks or keep records of meat sales.
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
Supervise other butchers or meat cutters.
Wrap, weigh, label, and price cuts of meat.