21 Meat Cutter Interview Questions and Answers

Updated on: March 28, 2020
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Meat-cutting seems like an easy enough job, but it is not all that simple.

And because of this, hiring managers hire people who know the work inside out.

The interview process to hire a meat cutter involves asking questions to determine what applicants know about different meat cuts, and how to use tools and equipment related to the job.

At the interview for a meat cutter position, you must highlight your knowledge of using knives and other carving tools to cut, trim, and prepare meat for sale.

If you can convince the hiring manager to hire you because you are an expert at breaking down large pieces of meat, and cleaning and packaging it properly, bagging the job is definitely a done thing.

Meat Cutter Interview Questions and Answers

1. Tell me a little bit about yourself.

I have been working as a meat cutter for 8 years. I have worked for dedicated meat shops and meat kiosks in supermarkets. I love my work and possess great expertise at it.

2. What specific duties have you performed in the role of a meat cutter?

As a meat cutter, I have performed many tasks, such as selecting the right pieces of veal, beef, chicken, fish, duck, and pork, and cutting and slicing it according to customer’s demands. Washing and marinating meat, and packing it properly have also been my work. In addition to this, I have been busy storing meat in refrigerators and freezers, and have also performed meat rotation tasks.

3. What skills can you bring to us in a meat cutter role?

I am a skilled meat cutter, with excellent knowledge of different meat cuts. Receiving and inspecting meat to ensure high quality is one of my major skills. Cutting, boning, and grinding meat is also an area of strength. Also, I am well-versed in using and maintaining meat-cutting equipment and tools, such as grinders, slicers, and knives.

4. What do you like most about this work?

I love my work in its entirety. The fact that I can perform this work according to my own standards is a great thing.

5. What do you like least about your work?

I have always been an animal lover, which is why this work was a bit difficult to do initially. However, I do understand the food chain and have convinced myself that this is my true calling.

6. What is the most difficult thing about working as a meat cutter?

I do not find much difficulty in this work, as it is pretty straightforward.

7. Do you like working in a team environment, or independently?

Working as a meat cutter means that you work solo. However, I do not mind working with other people, if it facilitates my work and theirs.

8. What does time-efficiency mean to you?

Being time-efficient means a lot to me. My work needs to be done in a timely manner so that the meat doesn’t spoil, and that customers are not kept waiting.

9. Why do you want to work with us particularly?

I am interested in working with you particularly because I see that you have a huge establishment, where I can grow and contribute, as opposed to working in a smaller one.

10. What is your greatest strength?

My greatest strength is my ability to work non-stop for many hours.

11. What is your greatest weakness?

I sometimes feel that I work too hard, which leads to the early onset of burnouts.

12. What are you doing to overcome this weakness?

I am slowly teaching myself to take frequent breaks, and I must admit that I am 50% there.

13. Why do you think that you have an edge over other people applying for this position?

I am confident that no other application is as well-versed in operating and maintaining complex meat cutting, boning, and grinding equipment as I am. I am also positive that my ability to learn new things surpasses other applicants’ capabilities, which is why I should be the obvious choice to hire at this position.

14. Can you recount a time when your work was criticized?

A customer once told me that he wasn’t happy with the way that I made meat trays. I was all ears to his suggestions and actually learned some valuable lessons from him.

15. Tell me about a time when you had to give someone difficult feedback?

I was once working alongside a butcher who was assigned to cut different meats. He was doing pretty well, until one day when he cut and boned everything wrong. Initially, I kept my peace as he was as experienced as I was, and I was feeling a bit odd pointing out that he was doing a shoddy job. Eventually, I had no choice but to give my feedback to him, which was difficult because I didn’t want him to feel that I was talking down to him.

16. How do you handle adversity at the workplace?

I usually work solo, which keeps me safe from adversity. If I have to face it, I keep things simple and inquire deeply into why such a thing is happening. My focus has always been to resolve issues.

17. What would you do if you discovered that your company was selling low-quality meat?

I would talk to my supervisor, highlighting the issues, and suggest to rethink this, as we would lose many customers.

18. Apart from actual meat-cutting, what other important work processes do you handle?

Meat-cutting is not the only thing that a butcher/meat cutter has to do. My work also involves weighing and packaging meats, labeling them with weight and price information, and performing rotation tasks. Also, I perform preventative and regular maintenance on tools and equipment that I use for meat-cutting, boning, and grinding.

19. Where do you see yourself in 5 years?

My five-year plan is to set up my own meat shop.

20. How soon can you join us?

I am at liberty to leave on a week’s notice, so I can join you within 7 days of handing in my notice.

21. Do you have any questions for me?

I would like to know a little more about your induction programs.





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