Industrial butchers and meat cutters, poultry preparers and related workers (NOC 9462)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2016-2018)
Minimum 13.70$
Median 19.22$
Maximum 21.00$
Job prospect
(2017-2021)
Employment in 2016
5,000
Skill level
Intermediate (generally a secondary school diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Workers in this unit group prepare meat and poultry for further processing, for packaging or for marketing. They are employed in meat and poultry slaughtering, processing and packing establishments.

Main duties

  • Workers in this unit group perform 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; and 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; and cut meat and poultry into specific cuts for institutional, commercial or other wholesale use.
  • - Poultry preparers slaughter poultry and remove inedible parts; remove feathers and singe and wash poultry to prepare for further processing or packaging.
  • - Continued…
  • - Trimmers remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.

Employment requirements

  • * 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 or trimmer is required.
  • * On-the-job training is provided for industrial butchers, poultry preparers and trimmers.

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