Industrial Butcher

Education: Secondary (high) school graduation certificate
- Experience: 7 months to less than 1 year
- or equivalent experience
- ** Work setting**:

- 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
- ** Security and safety**:

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

- Public transportation is not available
- ** Work conditions and physical capabilities**:

- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Standing for extended periods
- Bending, crouching, kneeling
- ** Weight handling**:

- Up to 13.5 kg (30 lbs)
- ** Personal suitability**:

- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week