NOC Version: NOC 2021 Version 1.0
Position Summary for NOC 63201 – Butchers, Retail and Wholesale
In the world of culinary services, where quality and precision make all the difference, professionals working under the Butcher NOC code (63201) are essential. They are highly skilled in preparing standard and specialty cuts of meat, poultry, fish, and shellfish, ensuring that customers receive products that meet the highest standards of freshness and presentation. Whether employed in supermarkets, grocery stores, specialty shops, fish markets, or working independently, these tradespeople provide both the craftsmanship and the care that define trusted service.
From carefully trimming and boning to fulfilling custom requests, their daily work balances technical expertise with strong customer service. Every task involves attention to detail, not only in the preparation of products but also in the safe handling, storage, and display of goods in line with Canadian safety regulations. As part of the occupational group that includes cooks and bakers, they contribute to the smooth functioning of retail and wholesale environments, ensuring that communities have access to reliable, high-quality products.
For individuals exploring this career path, it’s important to search official resources that outline the terms of training, licensing, and workplace requirements. Educational pathways and apprenticeship opportunities are often offered through formal program options at colleges or technical institutes, which help build the combination of hands-on experience and theoretical knowledge needed to succeed. In this way, the occupation continues to uphold a tradition of skill, responsibility, and excellence in service while adapting to new industry standards.
By staying informed and making use of reliable resources, professionals in this trade can ensure their work reflects both tradition and modern standards. Those who search carefully for accredited opportunities and educational programs gain the skills needed to thrive in a competitive environment. Understanding the terms of safety, quality, and customer trust allows them to continue delivering excellence while building long-term careers rooted in craftsmanship and service.
Job Titles Specific for NOC 63201 in Canada
- Butcher – butcher shop
- Butcher apprentice
- Head butcher – wholesale
- Retail butcher
Main Responsibilities common for NOC 63201 in Canada
Butchers in retail and wholesale settings perform a variety of tasks, including:
Cutting and preparing meats: Trim, bone, and prepare standard or custom cuts of meat, poultry, fish, and shellfish according to customer orders or self-serve counter requirements.
Specialty preparation: Shape, lace, and tie roasts, prepare meats for special displays, and package fresh, frozen, or prepared products for sale or delivery.
Inventory management: Monitor stock, record sales, and determine product freshness, ensuring inventory meets both company standards and customer needs.
Food safety compliance: Adhere to Hazard Analysis and Critical Control Points (HACCP) standards, Canadian Food Inspection Agency (CFIA) guidelines, and other food safety requirements.
Storage practices: Ensure that all food is stored under safe and hygienic conditions.
Supervision and training: May supervise apprentices, meat cutters, or fishmongers, and provide training for new staff.
Job Requirements for NOC 63201 in Canada
Education: Completion of secondary school may be required.
Training: Completion of a college or other butchery training program may be required.
Experience: Several years of on-the-spot training in food stores is usually required for retail butchers.
Advancement: With experience, workers may progress from industrial butcher or meat cutter positions to more specialized retail or wholesale roles in supermarkets, butcher shops, and fish stores.
Median Hourly Wages by Provinces
(Wage data varies by province; sample averages are presented below based on government sources and industry reports.)
| Province / Territory | Median hourly wage (CAD) |
|---|---|
| Canada (national) | $19.50 |
| Alberta | $22.00 |
| British Columbia | $23.00 |
| Ontario | $20.00 |
| Québec | $19.00 |
| Saskatchewan | $16.83 |
| Manitoba | $15.80 |
| Nova Scotia | $16.55 |
| New Brunswick | $16.83 |
| Prince Edward Island | $16.00 (estimate) |
| Newfoundland & Labrador | $17.00 (estimate) |
| Yukon | $24.00 (estimate) |
| Northwest Territories | $24.00 (estimate) |
| Nunavut | $24.00 (estimate) |
Government Resources
For more information, refer to the official Government of Canada’s NOC website. It provides:
Licensing and certification requirements by province.
Training resources and educational pathways.
Updates on occupational standards and regulations.
Labour market information and employment trends for this occupational group.
Professionals in the Butcher NOC Code (63201) can use these official services to search for up-to-date occupational information that supports compliance, career development, and food safety excellence. By staying informed, butchers in both retail and wholesale strengthen their expertise and continue providing reliable, professional service that ensures safe, high-quality food for customers across Canada. These occupations are closely related to other trades in the culinary and retail sectors, and understanding the symbol conditions, safety standards, and workflow requirements helps maintain consistency and quality.
To explore similar roles and discover more about fields connected to this profession, we also encourage users to visit our Find Your NOC section, where you can browse through related occupations and uncover opportunities that align with your skills and interests.
