A meat cutter's responsibilities include:
Cutting meat: Using knives, grinders, or saws to cut and trim meat into steaks, chops, and other cuts
Removing bones: Removing bones from meat manually or with machines
Preparing meat for sale: Weighing, wrapping, and displaying meat
Following safety guidelines: Following all refrigeration safety and manufacturing sanitation guidelines
Providing customer advice: Advising customers on proper cooking techniques
Sharpening knives: Sharpening knives and adjusting cutting equipment
Reading cut sheets: Reading cut sheets and adding and subtracting numbers
Some qualifications for a meat cutter include:
Being professional, honest, competent, and respectful
Being a team player
Being able to follow instructions
Reading rules and regulations
Having personal cleanliness and product sanitation skills
Knife skills are a foundation of the role, and require specialized training and knowledge.
