*SOC Code (Standard Occupational Classification): 5431
Butchers direct and undertake the slaughter of animals and prepare carcasses for storage, processing and sale.
Common tasks include:
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.
*Introduced in 1990, SOC is a multi-purpose common classification of occupations in UK. Jobs are defined in terms of skill level and skill content, including qualifications, training and work experience.
Alternative & related job titles: Butchers
Butcher, master Cutter, butcher's Cutter, meat Machinist, mincing Operative, abattoir Operator, saw, circular Worker, house, slaughter Slaughterer Sawyer Collector, blood Manager, butchery Knacker Shecheta Supervisor, meat (abattoir) Skinner (food products mfr) Trimmer, meat Slaughterman Butcher Knackerman Machinist, butcher's Shopman-cutter Cutter, shopman Foreman, abattoir Butcher, retail Mincer, meat, sausage Stunner Hand, first (retail trade: butchers) Dehairer, pig Cleaner, meat Shopman, butcher's Shopman, meat Killer Dresser, meat Butcher-manager Skinner (slaughterhouse) Worker, abattoir Roller, bacon Supervisor, butchery Boner Cutter (butcher's shop) Cutter, bacon Machinist, chopping Sticker (slaughterhouse) Worker, process (slaughterhouse) Blockman (butchers) Assistant, butcher's Worker, slaughterhouse Gutman Shocket Butcher-driver
Breaking down the official government big data sources by gender, age and region. Hours and pay data based on full time equlivalent roles.