Food processors in Canada are currently having the most difficult time recruiting: skilled workers and operators (31.7%), Precision workers (27.0%), Labourers (24.9%) and supervisors (20.0%)
Food processors in Canada expect to hire these types of occupations in the next 3 years: Labourers (39.9%), skilled workers and operators (13.2%), post-secondary educated professionals (10.2%), and marketing and sales personnel (6.9%).
**Information listed is for the industry as a whole – HOWEVER the meat industry is exactly on par with these numbers.
****Average Hourly Earning Chart: These wages are an average of wages between 2006- 2008 ( which was the most recent information available)
Canada's Meat Industry
Canada’s Meat Industry!
500+ current job vacancies
MEAT AND POULTRY
Definition of Meat Sector, NAICS Code 3116:
This sector is comprised of establishments primarily
engaged in manufacturing meat products, including beef,
poultry, pork, lamb, venison, goat and rabbit.
There are 10 food processing sub-sectors recognized in Canada:
MEAT AND POULTRY
Canada’s Meat Industry
• Size: 13.5% of all food & beverage processing
establishments in Canada (approx 900 facilities).
• Location: Majority in Ontario, Quebec & Alberta
• Employment: Approx 60,000 workers (24% of total
• Annual Shipments: worth $21.4 billion (in 2008)
• Processed Meat: approx 70% of processed meats in Canada
are made out of pork (sausages, cold cuts, etc.)
• Unionization: 30% (vs. industry average of 25%)
A snapshot of the Meat Processing sector in Canada:
Ontario’s Meat Industry
• Size: There are approximately 275 meat manufacturing
establishments in Ontario alone (32% of total sector)
• Immigrant & Aboriginal Workers: 48.4% of workers in Ontario
are Immigrants or Aboriginal (0.6%). Much higher than the
average of 33% for the meat industry as a whole.
• Gender: Ontario has one of the most evenly weighted gender
composition with 58.3% males and 41.7% females.
• Age: 14% of workers are over 55, which is the 3rd highest age
population next to PEI & BC. Another 74% of workers are
between the ages of 25-54.
Meat Manufacturing within Ontario:
Meat Industry Skills Challenges
• Hiring and Retaining Workers (especially companies
in rural locations)
• Finding Skilled Butchers
• Changes to the Temporary Foreign Worker Program
• No national benchmark of butcher skills to develop
standardized industry training or to certify qualified
• Meat Cutter (Retail) is considered to be at a higher
skill level than an Industrial Butcher (Processing) –
• Lack of New Canadians in non-metropolitan areas
Worker Shortages in the Meat Sector
As of July 2014, there was a documented shortage of 644 workers within the facilities of
8 prominent meat manufacturers. The impact of worker shortages is being felt
throughout the entire industry; upskilling the current workforce and hiring new-comers
has never been more important for the viability of the meat sector.
Establishment Total workers required Shortage Percentage
Pork, AB 1,485 120 8%
Pork, AB 344 5 1.5%
Pork, MB 1,931 22 1%
Beef, AB 2,515 116 7%
Beef, AB 2,118 307 14.5%
Pork, AB 129 15 12%
Beef & Bison, AB 80 7 9%
Pork, ON 707 52 7%
TOTALS 9,309 644 7%
Compensation & Wages
The average work week consists of 35.5 hours
Meat facilities offer above average pay & full benefits (medical, dental, insurance, pension, etc.)
Successful Career Pathways
Opportunity to augment and learn Canada’s official languages
Average Hourly Earnings
Employees paid on an hourly basis Employees receiving salary