Butchers work in supermarkets, independent shops/outlets, or in boning or slicing rooms. Their work can be untidy, especially in the latter environment, as they are exposed to animal blood. They often work long hours with early morning starts. Their work requires good customer service skills as they regularly come into contact with customers.

Butchers use a variety of knives including cleavers, carving knives and filleting knives. They also use hand tools and power equipment including mincers, mixers and bandsaws to chop, crush and grind meat. They may also use computer-operated machinery, and may need to know how to use a cash register or EFTPOS machine.