Industrial Butchers and Meat Cutters, Poultry Preparers and Related Workers

HOW TO GET THERE

Typical pathway

A typical pathway starts with finishing secondary school, especially English and basic math. Many employers then train new workers on the job in a meat processing plant or poultry operation, starting with safer, simpler tasks and learning hygiene, knife handling, machinery, quality standards, and how to cut or trim meat to spec. Some students also take college or institute programs in meat processing or meat cutting, which can help with early skills and job readiness. Requirements can vary by employer and province, and some roles may prefer experience with food processing or heavy equipment.

THE WORK

What you may do

Legacy duties

• Industrial butchers slaughter livestock using stunning devices and knives, skin, clean and trim carcasses, remove viscera and other inedible parts from carcasses, split carcasses into smaller portions to facilitate handling, and may slaughter cattle, calves and sheep as prescribed by religious laws.
• Industrial meat cutters cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging, remove bones from meat, and cut meat and poultry into specific cuts for institutional, commercial or other wholesale use.
• Poultry preparers slaughter poultry and remove inedible parts, remove feathers and singe and wash poultry to prepare for further processing or packaging.
• Trimmers remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.

SKILLS TO BUILD

Skills used in this Career