Butchers choose, cut, trim and prepare meat for sale or supply. Tools of trade include a different knives, hand tools and power equipment such as, mincers, mixers, band-saws.

Butchers may perform the following tasks:

• process carcasses into primary and secondary cuts
  
• cut, trim and shape standard cuts of meat to size and then pack and store them for display and sale
  
• order supplies from wholesalers, as well as weigh
  and check the stock received
  
• put together and operate mincers, grinders, mixers, patty-forming or sausage-forming machines
  
• use the right detergents and sanitisers to prevent food poisoning and contamination of the shop and equipment
  
• assist clients (including hotels and restaurants) in menu planning, estimating food portions and costs
  
• collect payment for sales
  
• prepare marinated meat and ready-to-cook dishes
  
• advise customers about alternative cuts, cooking methods, storage requirements and nutritional aspects of meat.
  

Butchers may also be involved in the putting together and final processing of continental, fresh and cooked smallgoods using hand skills and machinery. They may also prepare seasonings and cures according to recipes. Butchers usually have early morning starts and their work involves dealing extensively with animal blood. Butchers may specialise in smallgoods. Smallgoods Makers select and prepare meat, operate meat or smallgoods processing machinery and manage the processes in the production of small goods.