HOW TO GET THERE
Typical pathway
A typical pathway for a Canadian secondary-school student is to finish high school and then seek entry-level work or a postsecondary program related to meat cutting, meat processing, or butchery. Some people learn on the job in retail meat, seafood, or grocery settings, starting with basic tasks like wrapping, stocking, and helping with displays before moving into cutting, trimming, and preparing products. Others may take college or institute training in meat cutting or meat processing, which can help build practical skills. Requirements can vary by employer, province, and the specific role.
THE WORK
What you may do
Legacy duties
- Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
- Grind meats and slice cooked meats using powered grinders and slicing machines
- Prepare special displays of meat, poultry, fish and shellfish
- Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish
- Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
- Ensure food storage conditions are adequate
- May supervise other butchers, or meat cutters or fishmongers.
SKILLS TO BUILD
Skills used in this Career
Customer ServiceEstimatingFood service