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.

• measurement and calculation math
• numerical estimation
• working with others.

The typical text reading tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Levels 1 to 3. Their most complex text reading tasks are at Complexity Levels 1 to 3.

Industrial butchers and meat cutters, poultry preparers and related workers:

• may read invoices of wholesale orders or notes attached to order forms for information and instructions about cuts, quantities and weights. (daily) (1)
• may read recipes for special orders, such as sausages.
• 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 brochures and short reports related to safety and union matters. (2)
• may read machine operation manuals to troubleshoot or learn about safe operation of machinery. (3)

The typical document reading tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Levels 1 and 2. Their most complex document reading tasks are at Complexity Levels 1 and 2.

Industrial butchers and meat cutters, poultry preparers and related workers may:

• read identification tags on butchered animals to check the number and match it to a list. (1)
• respond to questions displayed on the screen of a computerized time punch terminal. (2)
• read order forms and a list of customer orders to determine the type and amount of meat to cut. (daily)(2)
• refer to pictures of new cuts of meat to know what they should look like. (2)
• read work schedules to determine if there will be a labour shortage. (2)
• read completed claim forms to check for accuracy. (frequently) (2)

Industrial butchers and meat cutters, poultry preparers and related workers:

• fill in compensation claim forms.

Industrial butchers and meat cutters, poultry preparers and related workers:

• >>> read signs, labels or lists.
• >> complete forms by marking check boxes, recording numerical information or entering words, phrases or sentences.
• >>> read completed forms containing check boxes, numerical entries, phrases, addresses, sentences or, sometimes, texts of a paragraph or more.
• >> read tables, schedules or other table-like text.
• > enter information on tables, schedules or other table-like text.
• > obtain specific information from graphs or charts.
• > obtain information from sketches, pictures or icons.

The typical writing tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Levels 1 and 2. Their most complex writing tasks are at Complexity Levels 1 and 2.

Industrial butchers and meat cutters, poultry preparers and related workers may:

• record the identification numbers of each animal worked on. (1)
• write meat orders in a notebook detailing how carcasses are to be divided. (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)

The numeracy tasks of industrial butchers and meat cutters, poultry preparers and related workers involve:

• >> money math at Complexity Levels 1 to 3.
• >> scheduling or budgeting and accounting math at Complexity Level 2.
• >>> measurement and calculation math at ComplexityLevels 1 and 2.
• > data analysis math at Complexity Levels 1 and 2.

• >>> numerical estimation at Complexity Levels 1 and 2.

• assign prices to cuts of meat according to their weight. (money math) (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 GST. (money math) (3)
• 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. (scheduling or budgeting and accounting math) (2)
• schedule appointments for butchering livestock on farms, considering the timing of other orders. (scheduling or budgeting and accounting math) (2)
• weigh cuts of meat to assign a price. (daily) (measurement and calculation math) (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. (daily) (measurement and calculation math) (2)
• weigh a known quantity of meat on a scale to determine if the scale is giving accurate readings. (data analysis math) (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. (data analysis math) (2)
• estimate by eye and by "feel" the weights of meat cuts to ensure they meet customers' specifications. (daily) (numerical estimation) (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. (numerical estimation) (2)
• 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. (numerical estimation) (2)

a. Mathematical Foundations Used

b. How Calculations Are Performed

• >> in their head.
• > using a pen and paper.
• > using a calculator.

c. Measurement Instruments Used

• >>> time - using a clock or watch.
• >>> weight or mass - using a digital, hanging or computerized scale.
• >> distance or dimension - using a tape measure or a cutting guide on a slicer.
• > liquid volume - using a measuring cup.
• >> temperature - using a thermometer or temperature gauge.

• >> the metric measurement system.
• >> the imperial measurement system.

The typical oral communication tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Level 1. Their most complex oral communication tasks are at Complexity Levels 1 and 2.

Industrial butchers and meat cutters, poultry preparers and related workers:

• may 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. (2)
• may advise a customer on how to break down a side of beef and what to do with different cuts. (2)
• 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. (2)
• exchange information with the manager about the sequence and amount of work to be done. (2)
• may talk with the government inspector about damaged parts of carcasses that have to be removed. (2)

Industrial butchers and meat cutters, poultry preparers and related workers communicate:

• >>> in person.
• >> using the telephone.
• > using specialized communication signals such as hand signals.

Noise from meat and bone cutting saws, pressure washers and sometimes radios hampers oral communication. Communication at the workstations is usually through making eye contact and observing each others' actions.

1. Problem Solving

The typical problem solving tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Levels 1 and 2. Their most complex problem solving tasks are at Complexity Levels 1 to 3.

Industrial butchers and meat cutters, poultry preparers and related workers:

• experience equipment breakdowns, such as when a saw blade breaks, knives get dull or a loin puller breaks down. They stop production and change parts. (1)
• may find that an animal to be slaughtered is positioned incorrectly in the chute. They extract the animal; this is heavy and dangerous work. (2)
• may find that an order has been cut into the wrong sizes or quantities. They figure out which cuts are missing and how to recut meat to fill the order correctly. (2)
• may receive customer complaints about a product. They respond by explaining to customers, using a meat cuts chart, why they can't have the cuts that they are demanding. (2)
• may experience production line slow-downs caused by interruptions from the government inspectors to deal with the incorrect culling of damaged carcasses. They try to improve culling accuracy and to communicate more efficiently with the inspectors. (3)

The typical decision making tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Levels 1 and 2. Their most complex decision making tasks are at Complexity Levels 1 to 3.

• 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, consideringthe sizes and numbers of final cuts ordered by the customer. (daily)(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 finishedproducts 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)

Industrial butchers and meat cutters, poultry preparers and related workers plan and organize their job tasks at Complexity Levels 1 and 2.

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. (Level 1) Those who work in smaller companies have more varied schedules and tasks which they plan according to customer orders. (Level 2)

Examples

Industrial butchers and meat cutters, poultry preparers and related workers may:

• remember a weight taken from a scale in one room to record it in another room.
• remember details of the order they are working on to avoid having to keep referring to the work order.
• remember particular needs of various customers, e.g. no allergenic products or a specific weight of cut with the weight marked on the package.

5. Finding Information

The tasks of industrial butchers and meat cutters, poultry preparers and related workers that involve finding information are at Complexity Level 1.

Industrial butchers and meat cutters, poultry preparers and related workers:

• ask the manager or customer for specifics about an order. (frequently) (1)
• may look up store codes and prices for meat products in a binder at the scale. (1)
• get information from the government inspector about diagnosing carcass damage. (1)

Industrial butchers and meat cutters, poultry preparers and related workers work independently on their section of a production line, and are part of a team keeping the line moving efficiently. They also work as a team with co-workers and helpers when producing large orders. They sometimes work with one or more co-workers to handle and kill animals.

Industrial butchers and meat cutters, poultry preparers and related workers:

• >> participate in formal discussions about work processes or product improvement.
• >> have opportunities to make suggestions on improving work processes.
• >> monitor the work performance of others.
• >> inform other workers or demonstrate to them how tasks are performed.
• >> orient new employees.
• > make hiring recommendations.
• > select contractors and suppliers.
• >> assign routine tasks to other workers.
• > assign new or unusual tasks to other workers.
• > identify training that is required by, or would be useful for, other workers.
• > deal with other workers' grievances or complaints.

The computer use tasks of industrial butchers and meat cutters, poultry preparers and related workers are at Complexity Level 1.

• > read weights on computerized scales, enter weights manually on a computer or enter codes for price changes on computerized scales. (1)

Industrial butchers and meat cutters, poultry preparers and related workers mostly learn from co-workers and through on the job experience. They sometimes take courses provided by industry organizations or by their unions.

• >> as part of regular work activity.
• >> from co-workers.
• > through off-site training.

In addition to collecting information for this Essential Skills Profile, our interviews with job incumbents also asked about the following topics.

The industrial butchers and meat cutters, poultry preparers and related workers interviewed mentioned these physical aspects of their jobs.

Body Position

Industrial butchers and meat cutters, poultry preparers and related workers mostly walk and stand during the cleaning, cutting and trimming process. They also bend, climb, lift and turn when handling animals, carcasses and meat sections.

Limb Co-ordination

Industrial butchers and meat cutters, poultry preparers and related workers use whole body co-ordination to use knives, kill and hoist animals, carry large heavy boxes and pieces of meat, and to climb into freezers. They use eye-hand co-ordination and manual dexterity to work with knives and saws and handle varying shapes and weights of product in close proximity with other workers. They also use good balance to avoid slipping or falling on floors that are slippery with water and meat scraps.

Strength

Industrial butchers and meat cutters, poultry preparers and related workers lift, swing and guide carcasses on the hoist. They may carry heavy sides of meat or boxes of orders weighing 200 pounds or more.

Sensory

Industrial butchers and meat cutters, poultry preparers and related workers use a good sense of smell to detect rot or abnormalities in meat. They use visual acuity to see meat defects and to operate saws and knives with accuracy.

The industrial butchers and meat cutters, poultry preparers and related workers interviewed felt that workers in these occupations should be committed to quality and standards of sanitation and health, and be able to be focussed on their own tasks as well as be aware of surrounding activities. They should also be adaptable and willing to learn and change tasks, be pleasant and flexible in dealing with a variety of customers, be patient and able to work under pressure, and not be squeamish about blood.

The increase in large assembly line cutting operations and in the use of robotics may make the job easier and reduce the range of skills needed. Workers will tend to specialize and know only the cuts required by their position on the line. They may use less team work and customer relation skills. The use of computer skills, however, will increase, for example operating computerized fat probing/measuring instruments, using computerized scales and entering carcass and cut information on computers.

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