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Job summary:

Boudreau Meat Market is a 4th generation farm. We believe in supporting local farmers and communities. We grow most of our own forage, such as grass silage, which we process and bale ourselves. With a relatively large cattle herd, we’re able to use our own manure, subsidized with fertilizers, to enrich the soil. We usually keep between 120 and 150 head of cattle, as well as turkeys, chickens and more. What we don’t raise on our farm we source from local farms in Sou

Job description:

Description:

Industrial butchers and meat cutters and related workers 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.

Primary Responsibilities:

• 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
• 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 into specific cuts for retail, institutional, commercial, or other wholesale use
• Remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.
• Slaughter poultry and remove inedible parts
• Remove feathers and singe and wash poultry to prepare for further processing or packaging.

Employment requirements:

• Previous knife skills required, proper knife holding, honing and care
• Completion of secondary school is required
• English or French (CLB 5)
• Minimum of one (2) year experience required
• On-the-job training is provided for industrial butchers, meat cutters and poultry preparers.

Additional information:

• Starting rate $15 per hour, $0.50 increase after 3 months
• 40 to 50 hours per week
• Overtime paid at 1.5x rate