meat cutter - meat packing plant [Canada]

 

• Education: No degree, certificate or diploma
• Experience: Will train

Work site environment

• Noisy
• Cold/refrigerated

Work setting

• Slaughter houses
• Meat processing and/or packing plant/establishment

Tasks

• Slaughter livestock and remove viscera and other inedible parts from carcasses
• Slaughter cattle, calves, and sheep as prescribed by religious laws
• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
• Remove feathers and singe and wash poultry to prepare for further processing or packaging
• Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
• Remove bones from meat

Work conditions and physical capabilities

• Repetitive tasks
• Physically demanding
• Attention to detail
• Hand-eye co-ordination
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week

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