Meat Lab Butcher

Position: Meat Lab Butcher University of Guelph
Apply meat-cutting expertise at the University of Guelph’s Meat Science Laboratory, supporting slaughter, processing, and food safety operations. Work includes carcass cutting and HACCP monitoring.
Reporting to the Meat Lab Manager, the Meat Lab Butcher handles abattoir operations involving cattle, pigs, sheep, and goats. The position supports research, teaching, and extension through the small-scale meat packing plant. Responsibilities span live-animal receiving, carcass dressing, wholesale preparation, retail cutting, equipment care, and compliance with federal food safety regulations. The laboratory operates as CFIA Establishment 183.

Key Responsibilities:

Receive live animals and dress cattle, pigs, sheep, and goats
Cut carcasses into wholesale and retail meat products
Monitor HACCP compliance and federal food safety requirements
Clean, monitor, and calibrate abattoir equipment
Perform associated meat laboratory duties
Requirements:
Secondary school diploma
Eighteen months’ proven red meat slaughter experience

Experience with kill floor and cutting room equipment
Strong knife skills and carcass-cutting knowledge
Understanding of HACCP, sanitation, and CFIA standards
Bring carcass-cutting, equipment, sanitation, and HACCP knowledge to the University of Guelph Meat Science Laboratory.