Meatcutters can choose to work in a meat processing plant, a meat wholesaler or in a variety of retail establishments, including large supermarkets, small specialty grocery or small meat and fish stores. This is also an occupation with great entrepreneurial potential – custom cutting, curing and sausage making and specialized retail store.
A meatcutter is a person who cuts meat to industry specifications using hand and power tools in a safe and sanitary manner, and has a basic understanding of handling meat carcasses. Meatcutters can also order, handle and prepare a variety of poultry and seafood products, manufacturers prepared and cured meat products. Knowledge of ordering and inventory controls is important and with the growing “educated consumer” trend more emphasis on cooking knowledge and where the animal was raised, what it was fed and how it was grown is desirable.
Educational Requirement to Enter the Trade:
- Preferred: Grade 10 or equivalent including English 10, Math 10 and Science 10
- Recommended: Grade 12
BC Institution where training is offered:
- Thompson Rivers University
How long is the apprenticeship?
- In school: Two levels of technical training (four weeks each)
- Work-based: 4500 hours on-the-job
- Generally takes about 2½ years to complete
Businesses that employ meatcutters: Processing and manufacturing plants, hotel, restaurant and institutional wholesalers and small, large and specialty retail stores.
Salary: Wages vary depending on experience and whether workers are union or non-union employees or self-employed.
Future Possible Career Path:
- Production supervisor
- Retail meat manager
- Plant manager
- Sales manager
- Meat Inspector
- Entrepreneur
