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This group performs some or all of the following duties:

Industrial butchers

• Slaughter livestock using stunning devices and knives
• Skin, clean and trim carcasses
• Remove viscera and other inedible parts from carcasses
• Split carcasses into smaller portions to facilitate handling
• May slaughter cattle, calves and sheep as prescribed by religious laws.

Industrial meat cutters

• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
• Remove bones from meat
• Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
• Remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.

Poultry preparers

• Slaughter poultry and remove inedible parts
• Remove feathers and singe and wash poultry to prepare for further processing or packaging.

• Completion of secondary school may be required.
• For industrial meat cutters, completion of a program in industrial meat cutting or experience as an industrial butcher is required.
• On-the-job training is provided for industrial butchers, meat cutters and poultry preparers.

• Industrial meat cutters may progress to inspecting, testing and grading jobs.
• Progression to supervisory positions is possible with experience.

• Butchers, meat cutters and fishmongers - retail and wholesale (6331)
• Meat graders (in 9465 Testers and graders, food and beverage processing)
• Meat inspectors (in 2222 Agricultural and fish products inspectors)
• Supervisors, meat packing (in 9213 Supervisors, food and beverage processing)
• Labourers in food and beverage processing (9617)