Ontario Skills Passport
Layout structure
header
Header structure
header
navigation
Display Noc
OSP Occupational Profile

OSP Occupational Profile

Print Occupational Profile

Display page browsing back option list
Display page browsing back option list <<Back
Display Noc Details
NOC Code: NOC Code: 9462 Occupation: Industrial butchers and meat cutters, poultry preparers and related workers
Occupation Description: Occupation Description:
Workers in this unit group prepare meat and poultry for further processing or for packaging for wholesale distribution. They are employed in meat and poultry slaughtering, processing and packing establishments. Workers in this unit group prepare meat and poultry for further processing or for packaging for wholesale distribution. They are employed in meat and poultry slaughtering, processing and packing establishments.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1 2
Document Use Document Use 1 2
Digital Technology Digital Technology 1
Oral Communication Oral Communication 1 2
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2
Measurement and Calculation Measurement and Calculation 1 2
Data Analysis Data Analysis 1 2
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2 3
Problem Solving Problem Solving 1 2 3
Finding Information Finding Information 1


  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.


Reading
  • Read invoices of wholesale orders or notes attached to order forms for information and instructions about cuts, quantities and weights. (1)
  • Read brochures and short reports related to safety and union matters. (2)
  • Read recipes for special orders, such as sausages. (2)
  • Read memos about changes in company policy or in government regulations for the meat industry, for example memos regarding weights and measures regulations. (2)
  • Read machine operation manuals to troubleshoot or learn about safe operation of machinery. (3)
Back to Top

Writing
  • Write meat orders in a notebook detailing how carcasses are to be divided. (1)
  • Record the identification numbers of each animal worked on. (1)
  • Fill in order forms specifying customer name, product description, quantities and weights of cuts. (1)
  • Write letters or accident reports for compensation claims. (2)
Back to Top

Document Use
  • Respond to questions displayed on the screen of a computerized time punch terminal. (1)
  • Read identification tags on butchered animals to check the number and match it with a list. (1)
  • Read order forms and a list of customer orders to determine the type and amount of meat to cut. (1)
  • Read filled orders to check if all information included is correct. (2)
  • Read work schedules to determine if there will be a labour shortage. (2)
  • Refer to pictures of new cuts of meat to know what they should look like. (2)
  • Read completed claim forms to check for accuracy. (2)
Back to Top

Digital Technology
  • Use computer-controlled equipment. For example, read weights on computerized scales, enter weights manually on a computer or enter codes for price changes on computerized scales. (1)
Back to Top

Oral Communication
  • Exchange information with the manager about the sequence and amount of work to be done. (1)
  • Take customer orders in person or over the phone, receiving information about slaughter dates or cuts and quantities required. (1)
  • Give and receive warnings in a fast moving and dangerous environment where saws and knives are in use. (1)
  • Interact with co-workers to discuss orders, for example to ask what needs to be cut, where certain types of meat are in the coolers, or how long a certain piece of meat has been aged. (1)
  • Talk with the government inspector about damaged parts of carcasses that have to be removed. (2)
  • Advise a customer on how to break down a side of beef and what to do with different cuts. (2)
Back to Top

Money Math
  • Assign prices to cuts of meat according to their weight. (2)
  • Calculate the cost of an order by multiplying the standard price per pound for butchering by the hanging weight of a carcass and then adding a percentage for tax. (3)
Back to Top

Scheduling or Budgeting and Accounting
  • Schedule appointments for butchering livestock on farms, considering the timing of other orders. (2)
  • Plan the purchase of packaging products, considering how much of each product is already on hand and how much will be needed in the coming weeks, and comparing prices from suppliers. (2)
Back to Top

Measurement and Calculation
  • Weigh cuts of meat to assign a price. (1)
  • Split a carcass between two customers by dividing the hanging weight of the carcass into average large cuts and then dividing these cuts into equally proportioned finished cuts. (2)
Back to Top

Data Analysis
  • Weigh a known quantity of meat on a scale to determine if the scale is giving accurate readings. (1)
  • Perform a "cutting test" that is used to monitor the quality of meat being bought by the plant, the plant's profit margins and the workers' trimming skills. The test involves weighing a side of beef or pork, calculating the various cuts that should result, weighing the waste after cutting and calculating the percentage of waste. The test is conducted 1 to 3 times yearly. (2)
Back to Top

Numerical Estimation
  • Estimate by eye and by "feel" the weights of meat cuts to ensure they meet customers' specifications. (1)
  • Estimate the weight of an animal to determine how it should be handled in the holding chute and when hoisted. Up to three people may be needed to assist. (1)
  • Estimate how much consumable meat will result from an animal based on its live weight. The animal's species, breed and age are considered to make accurate estimates. (2)
Back to Top

Job Task Planning and Organizing
  • Industrial butchers and meat cutters, poultry preparers and related workers who work in large plants with line production systems follow set task sequences and pace, cutting the product as it comes down the line to their section. (1)
  • Industrial butchers and meat cutters, poultry preparers and related workers who work in smaller companies have more varied schedules and tasks which they plan according to customer orders. (2)
Back to Top

Decision Making
  • Decide when to go over and help a co-worker with a heavy task such as killing an animal or getting it out of the chute. (1)
  • Decide which animals or parts of a carcass are diseased or damaged and need to be culled. Decisions are assessed by inspectors. (1)
  • Decide how to cut each carcass, considering the sizes and numbers of final cuts ordered by the customer. (2)
  • Decide whether to report to the inspector, lead hand or supervisor about poor quality meat from a supplier that could cost the company money, or to deal with the supplier directly. (2)
  • Make constant decisions about how many untrimmed cuts to pull out of the cooler and what finished products to cut to anticipate customer demands. Consideration of the time of day, day of the week, season of the year, and past selling patterns all go into making the decision. (3)
Back to Top

Problem Solving
  • Equipment breakdowns have occurred, such as when a saw blade breaks, knives get dull or a loin puller breaks down. Stop production and change parts. (1)
  • Customer complaints have been received about a product. Respond by explaining to customers, using a meat cuts chart, why they can't have the cuts that they are demanding. (2)
  • An order has been cut into the wrong sizes or quantities. Figure out which cuts are missing and how to recut meat to fill the order correctly. (2)
  • An animal to be slaughtered is positioned incorrectly in the chute. Extract the animal; this is heavy and dangerous work. (2)
  • Production line slow-downs have been caused by interruptions from the government inspectors dealing with the incorrect culling of damaged carcasses. Try to improve culling accuracy and to communicate more efficiently with the inspectors. (3)
Back to Top

Finding Information
  • Get information from the government inspector about diagnosing carcass damage. (1)
  • Ask the manager or customer for specifics about an order. (1)
  • Look up store codes and prices for meat products in a binder at the scale. (1)
Back to Top

footer