Profession meat cutter

Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Cultural practices regarding animal slaughter

    Understand cultural or religious rules and traditions regarding the slaughter of animals.

  • Animal anatomy for food production

    The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.

  • Cultural practices regarding animal parts sorting

    The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.

  • Documentation concerning meat production

    Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.

Skills

  • Handle knives for cutting activities

    Use various types of knives and cutters used in the cutting and deboning process. Use techniques for the usage of the knives. Selects the right knives for the job at hand. Take care of the knives.

  • Use cutting equipment

    Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Sort cut parts of carcasses inside cooling compartments

    Place the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part of the carcass, and other considerations in specified containers.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • Tend meat processing production machines

    Operate production equipment and tools to process meat and meat products.

  • Split animal carcasses

    Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.

  • Handle meat processing equipment in cooling rooms

    Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.

  • Weigh parts of animal carcasses

    After cutting and deboning, weigh the prepared parts of meat for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Trace meat products

    Take the regulations regarding the traceability of final products within the sector into account.

  • Tolerate strong smells

    Tolerate strong smells expelled by the goods being processed during the production of goods.

  • Handle knives for meat processing activities

    Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.

  • Work in cold environments

    Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Lift heavy weights

    Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

  • Operate cutting equipment

    Operate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate these into parts for processing.

  • Process livestock organs

    Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.

  • Ensure refrigeration of food in the supply chain

    Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.

  • Maintain cutting equipment

    Maintenance of the cutting equipment (knives, cutters, and other elements).

  • Cope with blood

    Cope with blood, organs, and internal parts of carcasses without feeling distressed.

  • Monitor temperature in manufacturing process of food and beverages

    Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Optional knowledge and skills

food storage legislation about animal origin products dispose food waste consider economic criteria in decision making liaise with managers execute chilling processes to food products operate metal contaminants detector have computer literacy provide first aid ensure compliance with environmental legislation in food production adapt efficient food processing practices act reliably manage challenging work conditions during food processing operations slaughter livestock following cultural practices liaise with colleagues