Industrial Meat Cutter
What will I be doing?
Industrial meat cutters use knives and specialized equipment to cut, bone and trim meats into a variety of cuts for domestic and international markets. Working with a stringent food safety system, they may work in a particular department performing a specific task or work on a variety of tasks. For example, they may work:
In the cutting room breaking carcasses into larger cuts ready for other departments or for value-added processing
Preparing individual size portions in case-ready operations by breaking larger portions of meat and trimming them to pre-determined specifications for retail, hotel, restaurant or institutional establishments
Cutting beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primary cuts for further processing or packaging; removing bones from meat; and cutting meat and poultry into specific cuts for institutional, commercial or other wholesale use.
What training do I need?
Enroll at one of Canada’s post secondary meat training programs to gain a meat cutting certificate; helping you move up more quickly in your career, or you can also get started in the industry just by seeking employment and training in industrial meat cutting establishments.
What kind of salary and working conditions can I expect?
Depending on your level of experience, education and provincial standards, Retail Meat Cutters can typically earn up to $50,000 (est.) per year.
Industrial Meat cutters can expect to work indoors, generally in temperature-controlled conditions ranging from minus two to four degrees Celsius. You’ll be on your feet most of their work day and routinely lift items weighing up to 25 kilograms. You’ll also work with sharp instruments such as knives and saws in addition to other meat cutting machines to craft quality meat cuts for a variety of customers.
What are my career options?
Industrial Meat Cutters often move into retail establishments, or become supervisors in meat processing plants. Having industrial meat cutting experience can also benefit individuals looking to get involved with the distribution, inspection, value-added and management end of the meat processing sector