What will you do?
You receive and sort carcasses, identify the types of meat and pack the finished products while sorting and removing offal. As a deboner or meat processor you keep your knives sharp, clean your tools and maintain your work station. You work closely to the rules of safety, hygiene and food safety.
- Receive and sort the carcasses
- Identify the types of meat
- Cut up carcasses and cut the meat
- Bone and trim the meat
- Pack the food products
- Sort and remove the offal
- Clean the tools and maintain your work station
Skills to develop
- Good knife skills and a steady, precise hand
- Strict respect for hygiene and food safety rules
- Physical stamina for standing work in a cold environment
- Attention to the quality and grade of the meat
- Willingness to work in shifts in a production plant
Your foundation for this occupation
Learn carcass sections, joints and commercial cuts. Meat cutting requires consistent knife control and understanding of product specifications.
From preparation to your first day
Develop the practical skills
Repeat one cut under supervision and compare weight, shape and loss. Learn knife care and suitable working height.
Check your work
Check bone fragments, fat trimming and labelling. Maintain batch traceability and report fatigue that affects precision or safety.
How can you grow?
Specialise in a species or premium cut, then monitor yield or train new cutters.
Frequently asked questions
How does industrial cutting differ from retail butchery?
You usually perform fewer repeated cuts against strict dimensions and production pace. Retail work also includes display, preparations and customer contact.