63201

Butchers - retail and wholesale

TEER 3 — College diploma, shorter apprenticeship or 6+ months training

Express Entry skill level: Yes
Regulated in Québec: No
In demand in Manitoba: No

Classification

Sales & service

6 › 63 › 632 › 6320

Definition

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group.

Main duties

This group performs some or all of the following duties:
Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
Prepare meat for special displays and/or delivery
Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
Ensure food storage conditions are adequate
May supervise, direct work or train other butchers, meat cutters or fishmongers.

Example job titles

•butcher - butcher shop
•butcher apprentice
•head butcher - wholesale
•retail butcher

Overview

NOC 63201 covers butchers, meat cutters, and fishmongers in both retail and wholesale sectors. Under the National Occupational Classification (NOC) 2021 system, this occupation falls under TEER 3. This classification is highly relevant for skilled immigration to Canada, as TEER 3 occupations are eligible for key economic immigration pathways, including the Federal Skilled Worker Program (FSWP) and the Canadian Experience Class (CEC) under the Express Entry system, as well as various Provincial Nominee Programs (PNPs).

According to the Employment and Social Development Canada (ESDC) guidelines, professionals in this unit group perform duties such as cutting, trimming, and preparing standard cuts of meat, poultry, fish, and shellfish for sale. They are employed in supermarkets, grocery stores, butcher shops, fish markets, or wholesale food distributors. Their responsibilities may also include grinding meats, slicing cooked meats, preparing special displays, and ensuring compliance with food safety and hygiene regulations.

To qualify under NOC 63201, candidates typically require completion of secondary school. Additionally, completion of a college program in meat cutting, a registered three-year apprenticeship program, or several years of on-the-job training as a butcher or meat cutter is standard. Trade certification is available but voluntary in some provinces.

Disclaimer: This information is for educational and general informational purposes only and does not constitute legal or professional immigration advice. For official guidelines, please consult Immigration, Refugees and Citizenship Canada (IRCC) or a regulated Canadian immigration professional.

Educational overview summarizing this occupation. Always confirm against the official NOC profile and IRCC before relying on it.

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Occupation data: Statistics Canada / ESDC — National Occupational Classification (NOC) 2021.