INDUSTRIAL MEAT CUTTER

JOB DESCRIPTION

Taking a chop off the block with a career as an Industrial Meat Cutter.

Being an Industrial Meat Cutter is a central role in a meat processing plant and allows you to work on different stages of production, all the way from slaughtering to preparing and packaging the final cuts. We know this career isn’t for everyone, but it’s always in high demand and you may be surprised to find out, that there’s a ton of precision, skill, and even science that goes into this rewarding career!

If you thrive in structured environments, yet enjoy the freedom of hands-on work in a non-office environment, this is definitely a great job for you! As an industrial meat cutter, you’ll get to participate in all parts of the production line, mastering each area over time and teaching others. You’ll also participate in facilitating the plant’s food safety plan to be in compliance with government regulations and auditors.

Not to mention, that meat folks are some of the friendliest people in the business, there’s great camaraderie between team members, and that’s for a good reason, moving a cow isn’t exactly a one-person job! Communication is a great skill to have and build, you’ll be talking, writing and even using hand signals in loud areas to let your people know what’s up! Being a high food safety risk industry, you’ll be communicating with government regulators, inspectors and members of your quality assurance team to ensure consumers are kept safe.

It’s a demanding job, but we know you’re up for the challenge!

THE WORK ENVIRONMENT

When working with meat products, it’s important that the product stays in a controlled climate to prevent the growth of bacteria as it’s being handled. Typically, the entire facility is cold like a refrigerator, averaging about 3-5 degrees C; this might seem a bit chilly but don’t worry, you’ll be wearing warmer gear and comfy clothes while moving and lifting. You might also encounter areas that are hot or cold, such as cooking areas (ie: pre-cooked meat strips) or freezers.

When working with carcasses there are some odours which may differ throughout the plant. Unfortunately, this is something that is hard to get around when working with meat & poultry. However, the size of operation and the types of products dictate the severity of the issue.

Smaller butcheries will receive portions of carcasses and prepare them into smaller cuts or products like sausages, that are typically sold on site. Larger operations in the meat industry can feel like little cities with the entire farming to final packaging process taking place on-site. The bigger the operation, the more likely you are to work with large and sophisticated machinery and other forms of automation.

Being physically fit is ideal as you’ll be on your feet most of the time, moving, lifting, bending and crouching. Personal Protective Equipment (PPE) is worn throughout the plant including a lab coat, hair/ beard nets, gloves, masks, safety goggles, steel toes shoes or boots, and other safety equipment as required.

FACT: Beef production contributes approximately $21.8 billion to Canada’s GDP (2018-2020 Statistics Canada/Canfax averages).

For smaller butcheries where the carcass is sectioned off and sold on-site, you’re processing fewer livestock and might produce a larger variety of ready-to-be-sold products like steak, sausages, ribs, bacon, roasts, etc. It’s likely that the livestock are slaughtered and prepared offsite and then transported back in larger sections for further processing at your business. Usually, there are minimal odours here other than the standard meat & poultry smells and the environment is chilled in the cutting areas.

FACT: In 2021, Canada exported 508 million kilograms of beef to international markets, valued at $4.47 billion.

PRODUCTION MANAGER SALARY

Low Range

$28K annually
$17 per hour

Average

$37K+ annually
$21 per hour

High Range

$46K+ annually
$26+ per hour

*Annual salary calculated by 37.5 hr work week, and by a 52 weeks per year

As with most industries, your salary or hourly wage is based on your experience and education. Being a hard worker and a productive and dependable team member also go a long way in securing a higher salary.

Skills matter and that’s certainly the case here– like any trade, your experience level is matched with the number of hours you’ve put into mastering the skill. The more time you put into learning and perfecting each cut, the further you’ll move up the chain as well as your compensation. Training or certifications in meat cutting may also increase your potential for pay.

Meat production is a big business, some companies are like “little cities” with tons of resources, benefits and support at your fingertips! So whether you’re just starting out, or planning to advance in the meat-cutting field, rest assured that there are some phenomenal benefits supporting you and your family. Relocation assistance is one of the unique perks seen in the meat processing sector, not to mention some killer vision, dental, and physio coverage.

Other neat perks sometimes include education reimbursement and discounts on the organization’s products.

INDUSTRIAL MEAT CUTTER DUTIES

If you thrive in structured environments, yet enjoy the freedom of hands-on work in a non-office environment, this is definitely a great job for you! Industrial Meat Cutters play a central role in meat processing plants, here are some of their key responsibilities:

Working in various stages of meat processing from slaughtering the animals, cleaning the carcasses, cutting it into required meat cuts and packaging the cuts to meet client specifications.
Working on the production line processing different meat cuts, sorting and grading.
Participating in the implementation of the plant’s food safety plan (HACCP) – which basically means following the instructions set out at each of your stations, designed to keep food safe.
When it comes to foodborne illnesses, traceability lets us recall products fast and efficiently so everyone stays safe. You’ll play a key role in this clockwork-like process, by scanning barcodes, recording animal details, filling out documentation, as well as packaging and labeling products accordingly.
Communicating with customers, employers, quality assurance personnel, and government inspectors.
Receiving and processing customer orders: including filling out and filing order forms, basic measurements and estimation of meat cuts, as well as familiarity with the animal’s anatomy, using diagrams or charts to help customers choose what’s best for them.
Referring to diagrams and charts of cuts of meat and animal anatomy.

FACT: Canada processes approximately 14 million hogs each year.

BECOMING AN INDUSTRIAL MEAT CUTTER

Competitiveness & Availability

There’s always a high demand for skilled meat cutters. The position requires precision and experience for the right cuts, along with being physically fit to use the power tools and other production equipment. It’s not necessarily a “glamourous” job, so employers face high turnover rates often resulting in unmet quotas and loss of revenues. Therefore, getting your foot in the door of the industry should be relatively easy, and your advancement is entirely in your own hands!

Advancement Opportunities

It’s very common for meat cutters to get all their training from on-the job experience. Hard work is always rewarded and that is especially true in the meat processing industry, employers are looking for individuals who have a genuine interest in learning and honing their skills. Being a team player and working in collaboration with other team members is also critical to your success and overall advancement.

As your skills advance, you’ll be working with higher-value products which give little room for error. Performing the right cuts fast and with precision, means that the meat retains its highest monetary value which is the ultimate goal. It can take years of training to reach this level.

Education

Many employers require a Food Safe Level 1 certification and completion of your high school diploma or equivalency. Any prior experience in a butchery or other meat production environment is always valuable.

Throughout Canada, some Colleges offer a specialized 1-2 year certificate, diploma or apprenticeship programs in meat cutting, introducing you to the skills, personal safety and food safety management programs in place. You’ll also learn the basic science(s) involved with keeping food safe for consumers and what responsibilities you will have in the plant.

That being said, it’s very common for meat cutters to gradually learn the ropes

from on-the-job training through seasoned professionals and in-house training sessions. So, don’t worry if you haven’t got any direct experience, an interest in learning is the key component.

Any education in food safety, food science, processing/ manufacturing or production are also highly attractive to employers. You may want to consider some short courses in food safety and other industry-related topics, such as:

Good Manufacturing Practices (GMPs)
Quality Assurance/ Quality Control
Sanitation & equipment operation
Standard Operating Procedures (SOP)
Hazard Analysis Critical Control Point (HACCP)
Introduction to Meat Cutting 101
Workplace Health & Safety
Mathematics

If you’re just starting out, you may want to consider an educational program to kickstart your career or to help guide you to the specific area(s) you are most interested in (ie: primal cuts may not be your area of interest, but maybe Food safety is closer to your cup of tea)

Certification

The Canadian Certified Industrial Meat Cutter (CCIMC) is specialized industry certification specifically for industrial meat cutters. Achievement of the CCIMC certification demonstration your skills, knowledge and abilities in this profession and sets you up for career growth and advancement. Learn more here: