Butcher

Description

Cut beef, lamb, pork, veal, fish carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging; remove bones from meat; and cut meat, poultry and fish into specific cuts for institutional, commercial or other wholesale use.

Wage

Hours

40 to 50 hours per week

Shifts

Day, Evening, Night, Weekend, Shift, Overtime, Early Morning, Morning

Languages

English

Language Requirements

CLB 4 or Higher

Education

Secondary (High) school graduation certificate

Experience

2 years to less than 3 years

Worksite environment

Odours
Cold/refrigerated

Work setting

Butcher shop
Meat processing and/or packing plant/establishment

Responsibilities

Clean meats to prepare for processing or cutting
Cut carcasses, sides and quarters
Cut, trim and prepare standard cuts of meat
Wrap and package prepared meats
Remove bones from meat
Weigh meats for sale
Cut poultry into parts
Price meat products
Clean and prepare fish and shellfish
Cut fish into steaks and fillets
Grind meats
Train meat cutters
Make special sausages
Slice cooked meats
Prepare special orders
Prepare special displays of meats, poultry and fish products
Shape, lace and tie roasts, other meats, poultry and seafood

Equipment and machinery experience

Band saw
Manual cutting utensil
Power grinder
Salami mixer and cooker
Sausage machine
Slicing machine

Additional information

Security and safety

Criminal record check

Work conditions and physical capabilities

Work under pressure
Fast-paced environment
Combination of sitting, standing, walking
Standing for extended periods
Attention to detail
Physically demanding
Handling heavy loads
Hand-eye coordination

Personal suitability

Reliability
Team player