Workers in this unit group prepare meat and poultry for further processing, for packaging or for marketing. They are employed in meat and poultry slaughtering, processing and packing establishments.
- 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.
No secondary, college or university-level programs of study are indexed for this trade or occupation.
More informationMore information on this job on IMT online
This trade is in highest demand in these regions:
- Grande région de Québec