Meat Cutting as a Career

Depending on your level of experience, and your provincial standards, Journeyman Retail Meat Cutters can typically earn up to $50,000 (est.) per year.

You can expect to work indoors, behind the meat counter in the meat section of the grocery store, and in temperature-controlled conditions including freezer areas.

You’ll be on your feet for most of the work day and routinely lift items weighing up to 25 kilograms. You’ll also work with sharp instruments such as knives and saws in addition to other meat cutting machines to craft quality meat cuts.

A post secondary entry level meat cutting certificate will help you move up quickly in your career. In addition, seeking a company that will sponsor you as a registered apprentice will not only speed up your career goals but will greatly improve your knowledge and confidence as you become a journeyman meat cutter enabling you to take on more responsibility and challenging duties that complement your training and support company objectives for future leadership roles.

As a Journeyman Retail Meat Cutter you can move up as far and as fast as you’re willing to work for at most retail establishments. Like working with people? Become a manager or supervisor. Like working with specialty cuts? Get into the world of value-added processing. Like the business of meat and want to work for yourself? Learn the trade and open your own custom meat shop.

WorkBC Career Overview of Butchers and Meat Cutters - https://www.workbc.ca/career-profiles/butchers-meat-cutters-and-fishmongers-retail-and-wholesale

Education

Skilled Trades BC - https://skilledtradesbc.ca/meatcutter
Canadian Professional Meat Cutters Association - https://meatforce.ca/careers/meat-cutter-apprentice/
Apprenticeship Tax Credits: opportunity for BC Apprentice Meat Cutters
The BC Meat Cutter Apprenticeship a designated NON-RED SEAL Program under the (ITA) Industry training Authority; offers TAX CREDITS for apprentices
- On completion of Level 1 and 1500 hours (WBT) = $1,000
- On completion of Level 2 and 3000 hours (WBT) = $1,000
- On achievement of certification (CofQ) including the 4,500 WBT hours) = $2,000
- (WBT) Work based training.
- (CofQ) Certificate of qualification

Butcher Courses

Thompson Rivers University - Meat Cutter Training - 9 month program - https://www.tru.ca/culinary-arts/meatcutter.html
a. Thompson Rivers University (TRU) graduates of the 9 month entry level program can apply for a prior training Credit:
b. Credit for TRU training is 900 hours
c. To obtain your Apprenticeship papers and Journeyman status you must complete 4500 hours of documented work experience with a company or business willing to take you on as an Apprentice (the sponsor)
d. Therefore you must complete 3600 hours of additional documented work experience
e. The 3600 hours is equivalent to about 2 years of full time work
f. You must submit proof of graduation (TRU official transcripts) for the 9 month Program to the ITA as soon as you have obtained employment and an offer of Sponsorship and Apprenticeship
g. While working as a Registered Apprentice you may complete your Level II Apprenticeship training at TRU (4 weeks) Usually recommended one year after TRU graduation
h. At the end of or last day of your level II training you will write your Certificate of Qualification examination at TRU
i. You will be notified by the ITA wither you have passed or failed
j. If you have passed the TQ you then need to only complete your 3600 hours and submit proof of your hours worked to the ITA
Vancouver Community College - Vancouver - Butchery Course - https://www.vcc.ca/courses/culi-1505/
North Island College - Port Alberni - Meat Processing Fundamentals https://myemail.constantcontact.com/NIC-FUNDED-Meat-Processing-Fundamentals.html?soid=1129218620892&aid=lCi2FGkVLBM
Olds College - Alberta - Meat Processing Certificate - 15 week program - https://www.oldscollege.ca/programs/areas-of-interest/tourism-brew-meat/meat-processing-certificate.html

Industry Associations

Associations

Many livestock sectors have formed membership-based associations; some of these work in partnership with marketing boards where applicable.

Some associations are also members of the BC Agriculture Council (BCAC), a non-profit council comprised of 28 farm and ranch associations. With its members accounting for 95% of the BC agricultural economy (by farm gate sales), BCAC is generally treated as the voice of agriculture in and for BC on both the provincial and federal level.

BC Broiler Hatching Egg Producers’ Associations
BC Cattlemen’s Association
BC Chicken Growers’ Association
BC Dairy Association
BC Egg Producers’ Association
BC Pork Producers Association
BC Poultry Association
BC Turkey Association

Additional relevant farm associations include:

Small-Scale Meat Producers Association
BC Breeders & Feeders Association
BC Sheep Federation
BC Bison Association
BC Goat Association

Additional associations represent complementary industries:

The BC Association of Abattoirs (BCAA) represents provincially-licensed slaughterhouses. Any scale of abattoir as well as producers and other members of the value chain can become members, but BCAA’s focus is primarily on Class A and B facilities.

The Canadian Professional Meat Cutters Association produces training materials for entry-level meat cutting schools.

References:

Marketing Boards & Commissions

In BC, several animal products are controlled by regulated commodity boards. This includes supply-managed (“quota”) commodities, whose production, import and price are controlled by the following boards:

Broiler Hatching Egg Commission
Chicken Marketing Board
Egg Marketing Board (for table eggs)
Milk Marketing Board (for cow’s milk)
Turkey Marketing Board

There are also non-supply managed commodities that are still regulated provincially; for animal products the one commission of this type is:

Hog Marketing Commission

The Farm Industry Review Board (FIRB) is an administrative tribunal that supervises the regulated marketing boards and commissions. It also establishes “normal farm practices” for the adjudication of disputes between farmers and non-farmers and the application of the “Right to Farm” Act. The “Right to Farm” Act was created to advocate for farmers from bylaw enforcement, court injunctions and certain lawsuits that could rise between farmers and non farmers.

However, to be protected under the Right to Farm Act, one must be engaging in a farm operation that is;

Defined by the Farm Practices Protection Act (FPPA)
Using a normal practice as defined by the FPPA
Operating on protected land
Not breach any regulations within the Health Act, Integrated Pest Management Act or Environmental Management Act
Not contravening any land use regulation

References:

Quota systems

The following types of meat-primary livestock have restrictions on scales of production (besides personal use):

Hogs: No license required for production of under 300 hogs/year. Over 300, an annual producer license is required.
Chicken: Permit required for 100 to 2,000 birds/year. New Entrant quota lottery available for 20,000 kg of quota (approximately 11,111 chickens per 8 week cycle).
Turkey: No license required for up to 50 birds/year. Permit required for 50-300 birds/year. New Entrant quota lottery available for 17,500 kg of quota.

References:

Government Resources

https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/growbc-feedbc-buybc/bc-food-hub-network/resources

Business & Education

Funding Opportunities