Meat and fish markets with paid employees numbered 7,214 per the 1997 U.S. Census count. In contrast, the most recent census reported 5,848 employer meat markets, reflecting a decline in these businesses. The trend can be attributed in part to increased competition from giant grocery stores and warehouse stores that sell similar products. Approximately $4.35 Billion in meat products were sold as of the recent census, or $743,844/firm.

Butchers and meat cutters are employed at the retail level. Fish cutters and trimmers, also called fish cleaners, are likely to be employed in both manufacturing and retail establishments. These workers primarily scale, cut, and dress fish by removing the head, scales, and other inedible portions and cutting the fish into steaks or fillets. In retail markets, they may also wait on customers and clean fish to order. Butchers frequently receive pre-cut parts of meat and will often customize an order to fill a customer’s request.

Meat and fish markets are well equipped with refrigeration equipment to prevent viral and bacterial infections that can occur in environments with flesh matter. In most states, a health certificate is required. Automation techniques and the consolidation of the animal slaughtering/processing industries are enabling owners of meat markets to minimize the amount of meat cutting and packing that takes place in retail shops.

The outlook for this industry appears to be changing. More jobs involving cutting and processing meat are moving away from retail stores and into food-processing plants, reducing the need for butchers at the retail level. However, as the U.S. population grows, the demand for meat, poultry, and seafood should continue to increase, sustaining a base market for professional butchers. In addition, the significant increase in asian immigrants over the past 15 years has lead to an increase in demand in major metropolitan areas.