Butchers and meat cutters typically do the following:
- Sharpen and adjust cutting equipment
- Receive, inspect, and store meat upon delivery
- Cut, bone, or grind pieces of meat
- Weigh, wrap, and display cuts of meat
- Cut or prepare meats to specification or customer’s orders
- Store meats in refrigerators or freezers at the required temperature
- Keep inventory of meat sales and order meat supplies
- Clean equipment and work areas to maintain health and sanitation standards
- CUTTING OF CARCASSES, BEEF FOREQUATERS, BEEF HINDERS LAMB
- Grade 12 or Equivalent
- Previous Meat Processing Experience
- Machinery Competent
- Butchery Related Qualification
- Minimum 4-6years experience Retail Butchery
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