Livestock Processing & Traceability
If you’re new to our processing services, you may have questions about working with us. On this page you’ll find information about booking processing, delivering your animals, cutting orders and the traceability requirements which may affect you.
Visit our Meat Processing page for current pricing information for slaughter and further-processing services with us.
On This Page
- How do I book processing slots for my animals?
- When do I deliver my livestock?
- How do I send in cutting orders/instructions?
- For beef and pork operations: What traceability requirements are in effect at Thunder Bay Meat Processing?
- How do I know my livestock is ready for processing?
We’re Hiring: Butcher Apprentice
If you grew up in a family of hunters or farmers, a job in meat-cutting may be for you.
Our operations involve both the slaughter of livestock and the further-processing (cutting and wrapping to order) of meat. We’re committed to the humane treatment of animals, the cutting of meat to our customers’ satisfaction, and to maintaining our spotless reputation for clean premises.
If you’re interested in learning how to cut meat, this job will teach you the age-old art of butchery from the beginning to the end.
Typically we slaughter one day a week, and we do cutting and wrapping four days a week.
Our meat cutters use knives and specialized equipment to cut, bone and trim meats into a variety of cuts for retail and wholesale customers. Working with a strict food safety system, they perform a variety of tasks. For example, they may work:
- Cutting beef, pork, veal, lamb, or goat carcasses into primary cuts for further processing or packaging;
- Removing bones from meat;
- Cutting, trimming or grinding meat into specific cuts for retail or wholesale customers.
Our meat cutters are often required to lift items up to 25kgs, and work with tools like knives, saws, band saws, and meat grinders.
Skills & Qualifications:
- Dependable, reliable and motivated
- Team player
- Willing to learn
- Previous experience an asset but not required
We are willing to train the right candidate!
- $20/hr starting, with opportunity for advancement
HOW DO I BOOK PROCESSING SLOTS FOR MY ANIMALs?
Weekly processing slots are limited for each species, and must be booked in advance. Please call us during business hours at (807) 935-2911 to secure yours.
Between the months of August and January we’re at our busiest and we’re typically unable to fit in extra animals at the last minute. If you’re a seasonal operator, we recommend being in touch with us as soon as your animals are weaned to talk about your finishing goals and expected processing dates as this lets us include you in our long-term planning and helps us be more flexible for you. Call us today at (807) 935-2911 and let’s start that conversation.
WHEN DO I DELIVER MY LIVESTOCK?
With a few holiday exceptions, we typically slaughter on Tuesdays. Livestock booked for processing must be dropped off between 8am and 6pm the day before, Monday, and should be delivered by livestock trailer.
Under the new Humane Transport and Animal Welfare requirements of the Canadian Food Inspection Agency (CFIA) you will be required to submit documentation for your delivery. Please see more about this below.
With new Provincial Hygienic Slaughter requirements in place, we reserve the right to refuse animals which are contaminated (e.g. manure on hide, visibly abscessed), in poor health or injured.
HOW DO I SEND IN CUTTING ORDERS?
Cutting orders must be submitted by fax to (807) 935‐2231 or by email to firstname.lastname@example.org no later than two days following the slaughter of pork, or five days following the slaughter of all other livestock.
ANIMAL WELFARE AND TRACEABILITY REQUIREMENTS ARE IN EFFECT FOR ALL BEEF AND HOG SLAUGHTER AT THUNDER BAY MEAT PROCESSING.
Your premises require a Premises ID, or PID. Learn more here.
Your Record of Livestock Movement will ask for your farm’s Premises Identification Number.
A Premises Identification Number, referred to as a Premises ID or PID, is a number identifying a parcel of land where agri-food activities occur. Each parcel of land, or premises, registered will receive a unique Premises ID, and a certificate will be issued displaying this number.
Unlike business registration numbers (e.g., Farm Business Registration (FBR), licence or other business identifiers), each Premises ID is linked to a specific parcel of land, not to a business. Premises identification connects animal traceability to geographic locations.
You can obtain a PID from Ontario Pork by emailing email@example.com or calling (877) 668-7675.
All beef, dairy beef and hogs must bear id tags or tattoos.
The Canadian Cattle Identification Program is an industry-initiated and -established trace-back system designed for the containment and eradication of animal disease. As of July 1, 2010 all cattle must be tagged with an approved Radio Frequency Identification (RFID) tag prior to moving from their current location or leaving their farm of origin. We are not permitted to process cattle without RFID tags. Learn more about the Canadian Cattle Identification Program on the CCIA website.
PigTrace Canada requires all hogs to bear ear tags or shoulder tattoos and to arrive at our premises with a Swine Movement Report.
All deliveries of beef & dairy beef must be accompanied by a Record of Livestock Movement.
As of February 20, 2020, the Canadian Food Inspection Agency is enforcing new requirements for the humane transport of animals. All deliveries of hogs, beef or dairy cattle must meet the CFIA’s standards of care and animal health and must be accompanied by a Record of Livestock Movement. This document describes the length of time your livestock is in transit, the conditions in which they’re shipped and their health at the time of delivery.
All deliveries of hogs must be accompanied by a Record of Livestock Movement and a swine movement report.
- As of February 20, 2020, the Canadian Food Inspection Agency is enforcing new requirements for the humane transport of animals. All deliveries of hogs, beef or dairy cattle must meet the CFIA’s standards of care and animal health and must be accompanied by a Record of Livestock Movement. This document describes the length of time your livestock is in transit, the conditions in which they’re shipped and their health at the time of delivery.
Download blank forms here.
- PigTrace is an industry-led, live animal traceability initiative designed to ensure protection, prosperity and peace of mind for the Canadian pork industry and its customers. You must include a PigTrace form with each hog delivery, and we are not permitted to process hogs without tags or tattoos. Don’t have tags or tattoos yet? Ear tags and slap tattoos in Ontario can be obtained by contacting Ontario Pork at firstname.lastname@example.org or (877) 668-7675.
Download blank forms here.
HOW DO I KNOW MY LIVESTOCK IS READY FOR PROCESSING?
Visit our New Farmer FAQ page for recommendations about your animal’s age, weight and condition, along with expert advice from local farmers about raising the best meat.