Industrial Butcher

Education: Secondary (high) school graduation certificate
- Experience: Will train
**Work site environment**:

- Noisy
- Hot
- Cold/refrigerated
**Work setting**:

- Slaughter houses
- Meat processing and/or packing plant/establishment
- Poultry processing plant
**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
**Security and safety**:

- Criminal record check
**Transportation/travel information**:

- Public transportation is available
**Work conditions and physical capabilities**:

- Repetitive tasks
- Physically demanding
- Hand-eye co-ordination
- Sitting
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
**Personal suitability**:

- Accurate
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week