What a meat packer does is obvious from the term “meat packer”. A meat packer is generally referred to as someone who packs meat so that it can be sold to customers. But before the actual packing stage, there are certain other things that a meat packer needs to do. These include making sure that the meat is properly cut and cleaned according to the customers’ requirements.
Working as a meat packer may not require formal education but one has to be skilled in handling this work properly. Performing slaughtering work and ensuring that meat is absolutely clean is a daunting job and not all of us can do it. But for people who earn their bread and butter this way, it might not be such an unpleasant task after all.
Meat packers need to be knowledgeable about the several ways in which meat can be cut. They also need to be well-versed in handling meat cutting equipment and tools. Arm and hand steadiness is important in this work and so is physical dexterity as, lunging large quantities of meat from one place to another requires a lot of strength.
Other requirements to work as a meat packer include understanding of food safety procedures and food production and processing. If one is working in an environment where processed food is packed, one may need skills in handling and operating machineries that process meat items.
• Trim, skin and sort edible meat parts and ensure that they rest are disposed of properly
• Singe and de-feather carcasses and wash them properly so that they can be further processed
• Cut meat into standard cuts after removing bones
• Prepare special cuts according to customers’ orders
• Operate meat cutting and processing machinery and tools to ensure appropriate cuts
• Grind meat into hamburger and into trimmings used for sausages and other processed deli items
• Check each batch thoroughly to ensure its quality and measure quantity that goes into each box
• Place prepared, marinated, processed and cut or cubed meat into Styrofoam or plastic packs
• Weigh each box to determine their individual weights and ensure that they are labeled with weight, price and expiry information
• Ascertain that all boxes are properly covered using cling film or plastic wrap
• Place prepared and packed boxes into cold storage and ensure that they are timely rotated
• Clean display shelves on a regular basis and make sure that packed meat boxes are displayed in them properly
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