94141

Industrial butchers and meat cutters, poultry preparers and related workers

TEER 4 — High-school diploma or several weeks of training

Express Entry skill level: No
Regulated in Québec: No
In demand in Manitoba: No

Classification

Manufacturing & utilities

9 › 94 › 941 › 9414

Definition

Industrial butchers and meat cutters, poultry preparers 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.

Main duties

This group performs some or all of the following duties:
Industrial butchers
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
May slaughter cattle, calves and sheep as prescribed by religious laws.
Industrial meat cutters
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 meat and poultry into specific cuts for institutional, commercial or other wholesale use
Remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.
Poultry preparers
Slaughter poultry and remove inedible parts
Remove feathers and singe and wash poultry to prepare for further processing or packaging.

Example job titles

•beef boner
•ham cutter
•industrial butcher
•industrial meat cutter
•meat trimmer
•poultry preparer
•slaughterer

Overview

Under the National Occupational Classification (NOC) 2021, code 94141 designates industrial butchers, meat cutters, poultry preparers, and related workers. These individuals are primarily employed in industrial meat processing, slaughtering, and packaging plants. Typical duties include slaughtering livestock, flaying and trimming carcasses, removing viscera, cutting meat into portion-sized cuts, deboning poultry, and preparing meat products for packaging and distribution.

This occupation falls under TEER Category 4. Although Federal Skilled Worker programs primarily target TEER 0, 1, 2, and 3, candidates under NOC 94141 have access to several specialized pathways for Canadian permanent residency. Key pathways include the Agri-Food Pilot, the Atlantic Immigration Program (AIP), and targeted streams within various Provincial Nominee Programs (PNPs) designed for in-demand agricultural and food processing workers. Employment requirements typically involve on-the-job training, with some specialized roles requiring secondary school education or previous industrial meat-cutting experience.

Disclaimer: This information is for educational purposes only and does not constitute legal advice. For official and up-to-date immigration guidelines, please consult Immigration, Refugees and Citizenship Canada (IRCC).

Educational overview summarizing this occupation. Always confirm against the official NOC profile and IRCC before relying on it.

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Occupation data: Statistics Canada / ESDC — National Occupational Classification (NOC) 2021.