- Break down beef, pork, poultry, or other meat products into various cuts
- Weigh out portions for sale
- Wrap and package products for sale
- Grind meat products for sale as necessary
- Prepare sausages and cured meats
- Properly sanitize all equipment with disinfectant
- Follow all safety guidelines
- Receive, inspect, and store meat upon delivery
- Sharpen knives and adjust cutting equipment
- Cut, debone, or grind pieces of meat, including preparing orders to customers’ specifications
- Weigh and wrap meat or meat products for display or to fulfill customers’ orders
- Clean equipment and work areas to maintain health and sanitation standards
- Store meats in refrigerators or freezers at the required temperature
- Monitor inventory and sales trends and order meat
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