Cut Protection for Safer Butchering

Safely using a knife is important for all aspects of butchering, whether you work for a large meat processing company, a custom shop, or process livestock or wild game at home. Wearing cut protection personal protective equipment makes you and others working around you safer when a knife is used. Unfortunately, accidents happen in the industry, and severe cases resulting in hospitalization are often due to cut protection either not being worn at all or being worn incorrectly.

When using a knife, remember to cut away from your body, and be aware of your surroundings. Using a sharp knife, in good working condition, is safer than using a dull knife.

Cut Gloves

Cut gloves (Figure 1) are commonly required to be worn in the meat industry and help to prevent small cuts on the hand and wrist area. These gloves typically have thin metal filament or Kevlar that is woven into the fabric to provide resistance against knives.

Keep in mind that the sharp tip of a knife may be able to penetrate through the protective fabric depending on the thickness of the fabric and the wear and tear of the glove. Chainmail gloves are available for those who are looking for stronger cut protection compared to the fabric cut resistant gloves.

When butchering, you should wear a cut glove on the hand that does not hold the knife when you're cutting (Figure 2). Consider wearing a cut glove on both hands if you are working in close proximity to others who are also using knives.

Cut gloves are typically not waterproof, so it is often recommended to wear a disposable nitrile glove over top of the cut glove (Figure 3) to keep the cut glove clean.

Also, keep in mind that many meat processors will use cotton gloves (Figure 4) to keep their hands warm in cold processing rooms. Be sure not to confuse cut gloves and cotton gloves that are not cut-resistant.

Torso and Leg Protection Aprons

Cut-resistant aprons protect vital organs, arteries, and veins in the leg, groin, and torso area, where an accident can be potentially life-threatening.

Aprons that are shorter in length (Figure 5) are typically used for butchering that is done on a table at waist height.

For butchering a whole carcass on a rail or from a hoist, aprons that cover from the knee to the upper chest area provide more protection (Figure 6).

These cut aprons are intended to be worn under a meat frock so that the apron stays clean (Figure 7).

Like with cut gloves, chain mail can be used for those interested in more protection than is provided by the cut-resistant aprons alone.

Wearing a scabbard (Figure 8) is another way to increase your safety when working with knives. Scabbards are worn with plastic or metal chains that wrap tightly around the waist.

They are typically worn over a meat frock.  Keep your knife in the scabbard when walking around your processing area, especially around other people. Using a scabbard also helps protect your knife from hitting hard surfaces in the processing area that could dull the blade.

In summary, cut-protection equipment is an important component of the personal protective equipment worn by butchers and meat cutters. While it's impossible to anticipate every accident that could occur, correctly wearing cut protection decreases the risk you face when working with knives.