NOC 6331 – Butchers, meat cutters and fishmongers – retail and wholesale

The National Occupational Classification (NOC) code 6331 is for Butchers, meat cutters and fishmongers – retail and wholesale

NOC skill type/level: Skill Level B

Employment requirements

• Completion of secondary school may be required.
• Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
• On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
• Trade certification for meat cutter is available, but voluntary, in Saskatchewan and British Columbia.

List of Job Titles for NOC 6331 – Butchers, meat cutters and fishmongers – retail and wholesale

• Apprentice butcher – retail or wholesale
• Butcher – butcher shop
• Butcher – delicatessen
• Butcher – retail or wholesale
• Butcher – wholesale
• Butcher apprentice
• Fishmonger
• Grocery store butcher
• Head butcher – retail
• Head butcher – retail or wholesale
• Head butcher – wholesale
• Meat cutter – retail or wholesale
• Meat portion cutter – retail or wholesale
• Pork cutter – retail or wholesale
• Retail butcher
• Retail meat cutter
• Supermarket butcher
• Supermarket meat cutter