Meat cutting is a comprehensive job in itself.
Meat cutters spend a significant part of their day preparing different meat cuts by chopping, cutting and packing them for the end-user.
Despite many people assuming that meat cutting is simple, it requires a lot of knowledge. Not everyone can determine how to cut T bones and chop meats for different types of dishes.
Butchers, as meat cutters are often popularly known as, are experts in operating equipment and tools that help them cut meat according to customers’ wishes.
They use knives, choppers, and sophisticated meat preparation machines on a regular basis and need to be highly knowledgeable about safe ways of using and maintaining them.
There are no special educational requirements to work as a meat cutter.
Supermarkets, grocery store, and dedicated meat shops look for people who are not fussy about meat cutting and have a knack for handling the many jobs associated with it.
Typically, working as a meat cutter is a demanding job.
You have to stand for long periods and perform repetitive work along with moving and lifting heavy boxes that contain fresh meat and carcasses. Meat cutters need to understand the need for personal hygiene and workplace sanitation.
See also: Meat Cutter Cover Letter
Some duties of a meat cutter are provided in the list below:
Duties and Responsibilities for Meat Cutter Resume
• Anticipate and order the amount of meat needed for any given day
• Provide instructions to meat suppliers about the quality, quantity, and type of meat required
• Ask for delivery times and follow up with suppliers to ensure that meat is delivered on time each day
• Receive meat from suppliers and check for accuracy of order
• Open cartons/boxes of meat and ensure that it is fresh
• Relocate meat from receiving areas to storage areas and ensure that they are stored according to company protocols
• Choose meat cuts for preparation purposes and ensure that they are washed properly
• Cut meat according to instructions provided by customers or preset company instructions
• Prepare meat cuts by washing, drying and packing them in appropriate amounts
• Weigh each meat pack to ensure conformity with weight standards
• Label each pack with information depicting the type of cut, weight and expiry date
• Display all meat packs in display shelves and ensure that they are rotated on a constant basis
• Oversee meat rotation in storage areas and guide store personnel about safe ways of trashing spoilt or expired meat
• Marinate meat cuts according to instructions provided by the supervisor or on special instructions from customers
• Provide customers with information on different types of available meat cuts and what they can be used to cook