Cut Floor

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The Meat Cutter will be responsible for efficiently cutting, trimming, and preparing meat products from carcasses. The ideal candidate will have strong knife skills, attention to detail, and the ability to work in a physically demanding environment.

• Meat Portioning and Cutting:
  Perform precise cutting and trimming of carcasses to produce meat portions suitable for further processing or packaging.
• Knife Work:
  Utilize knives, cleavers, meat saws, bandsaws, and other equipment to carry out meat cutting and trimming tasks.
• Inspection and Quality Control:
  Inspect meat products for defects, bruises, blemishes, and excess fat; remove any imperfections to ensure high-quality output.
• Separation and Sorting:
  Separate meat and by-products into designated containers, seal them, and tag for weight and contents.
• Processing:
  Clean, trim, slice, and section carcasses; process primal cuts into portions ready for further processing.
• Physical Requirements:
  
  Stand on concrete or platforms for up to 10 hours; perform repetitive movements including grasping, pinching, and extending arms; bend, stoop, and twist as needed.
• Work Environment:
  Operate in cold (35-45 degrees Fahrenheit), wet, and humid conditions with exposure to strong odors.
• Manual Labor:
  Lift and handle weights up to 60 lbs., with occasional overhead lifting up to 30 lbs. Use mechanical assistance as necessary.

• Experience:
  
  Previous experience in meat cutting or a related field is preferred, but not required. Training will be provided.
• Skills:
  
  Proficiency with knives and meat processing equipment; strong attention to detail and adherence to quality standards.
• Physical Stamina:
  Ability to work in a physically demanding environment, including standing for extended periods and lifting heavy objects.
• Adaptability:
  Comfort with working in varying temperatures and conditions, including cold, wet, and humid environments.