Meat Trimmer

Your Fit

Income

$46K

Preparation

Minimal

Growth

2.0%

Definition
Your fit with this career
How much they earn
What they do
Job satisfaction
How to become

What is a Meat Trimmer?

A Meat Trimmer is a skilled professional responsible for cutting and trimming meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. This role requires precision and knowledge of different meat types and cuts.

Sample job titles:

Deboner, Meat Cutter, Trimmer, Wing Scorer

Your test results

Why this fit score?

The fit report shows your areas of fit and misfit with Meat Trimmer.

Fit report

Test scores

The scores report summarizes what we learned about you. It shows your results on everything measured in the career test.

Scores report

How much does a Meat Trimmer earn

Income data is from Employment and Social Development Canada's 2024 wage tables. The closest match for this career in Canada’s occupational classification system is Meat Trimmer.

Bottom 10%	Bottom 25%	Median (average)	Top 25%	Top 10%
$35K per year	$42K per year	$46K per year	$50K per year	$54K per year

Compared to other careers: Median is $19K below the national average.

See income by country/state/province

What does a Meat Trimmer do?

Work environment

Meat Trimmers typically work in meat processing plants, butcher shops, or grocery stores. The environment can be cold, to keep the meat fresh, and may involve standing for long periods. It's a physically demanding job that requires handling sharp tools and heavy pieces of meat.

Quick task list

Cuts and trims meat to specified sizes.
Debones and prepares meat for sale or further processing.
Inspects meat for quality and freshness.
Cleans and maintains tools and work areas.
Follows safety and sanitation regulations.

See full list of tasks with expert relevance ratings

Areas of specialization

Retail Meat Trimmer: Specializes in trimming meat for retail sale, focusing on consumer cuts and presentation.
Industrial Meat Trimmer: Works in large processing plants, focusing on high-volume, uniform trimming for mass distribution.
Specialty Meat Trimmer: Focuses on specific types of meat or cuts, such as kosher or halal meat, or exotic meats.

Description

Meat trimming is a skilled trade that requires a good understanding of various meat types and cuts. Trimmers must be able to work quickly and efficiently, often under time pressure to meet production goals. They use various tools, including knives, saws, and cutting machinery, which requires dexterity and attention to safety.

The work is physically demanding, involving lifting heavy meat portions and standing for extended periods. It's crucial for meat trimmers to have a strong understanding of hygiene and safety practices to prevent contamination and ensure meat quality.

The job requires both precision and speed. Meat trimmers need to make clean cuts to minimize waste while ensuring each piece meets quality standards. For those working in retail settings, presentation is also key, as they prepare meat that is directly sold to consumers.

Job Satisfaction

Sources of satisfaction

Mastery of a skilled trade and producing high-quality work.
Physical aspect of the job can be satisfying for those who enjoy active work.
Seeing the direct results of their work in the final product.

You might make a good Meat Trimmer if you are...

Comfortable working in a cold and physically demanding environment.
Skilled in using your hands, particularly for precise tasks.
Vigilant about hygiene and safety, especially when handling food products.
Able to work efficiently under time constraints.
Interested in culinary arts and the process of food preparation.

Pros:

Stable job opportunities, as meat consumption is a constant in many diets.
Opportunity to develop specialized skills in meat cutting and trimming.
Potential for advancement to more skilled roles like butcher or meat manager.
Can lead to opportunities in diverse environments, including supermarkets, specialty meat shops, and processing plants.

Cons:

Physically demanding work, often requiring long hours standing and repetitive motion.
Work environment can be cold and requires handling raw meat, which isn't appealing to everyone.
Risk of injury from sharp tools and machinery.
May require working early mornings or late evenings, especially in retail settings.

How to become a Meat Trimmer

Typical education

Typically, meat trimmers learn through on-the-job training. Formal education is not mandatory, but some may attend vocational schools or participate in apprenticeship programs. This training can last a few months to a year.

High school preparation

Courses:

Basic home economics or culinary arts classes to learn about food handling and safety.
Biology courses to understand animal anatomy.
Mathematics for measurements and inventory management.
Business studies, if interested in advancing to managerial roles or owning a business.

Extra-Curricular Activities:

Part-time work or internships in grocery stores, butcher shops, or restaurants.
Volunteering in community kitchens or food service settings.
Joining culinary clubs or groups, if available.

Preparation after high school

Vocational training programs in butchery or meat cutting.
On-the-job training opportunities in supermarkets, butcher shops, or meat processing plants.
Food safety certification courses.
Business and management courses for those aiming to advance to supervisory roles or own a business.

More resources

American Association of Meat Processors (AAMP) - Offers resources, training, and networking opportunities in the meat processing industry.
North American Meat Institute (NAMI) - Provides educational resources and industry information.
Food Safety and Inspection Service (FSIS) - Offers guidelines and resources on meat handling and safety.
Institute of Food Technologists (IFT) - Provides information on food science and technology, including meat processing.

Similar careers

Similarity is based on what people in the careers do, what they know, and what they are called. The process of establishing similarity lists is described in this white paper.