Performs skilled meat cutting work in an institution.

Cuts, trims, bones and shapes beef, pork, veal and lamb to make such cuts as steaks, chops, roasts and cutlets of predetermined size and weight; grinds meat in an electric grinder for sausage, hamburger or meatloaf; packages meat for sharp freeze; 

Unpacks, trims, cleans and slices frozen or fresh fish; draws, cuts or sections poultry; pumps, cures, smokes and slices ham or bacon; 

Weighs and stores carcasses, sides and quarters of meat in cold storage; 

Directs and trains students, patients or inmates in meat cutting; 

Checks menus daily and prepares and requisitions meat accordingly; seasons, prepares and packages sausage for use or sharp freeze; 

Receives and checks for quality and quantity incoming orders of meat, fish, poultry, dairy products, and fruits and vegetables and places them in cold storage; 

Cleans, or supervises students, patients or inmates in cleaning, meat blocks, meat cutting or grinding equipment, floors, cutting room, cold storage lockers and meat department area; 

Sharpens knives, meat saws and other meat cutting equipment; 

Performs other work as required.

Knowledge of:  standard practices, methods, tools and equipment; methods of curing and smoking ham or bacon and preparing and seasoning sausage meat; proper and sanitary methods of handling meat, fish and poultry; lines, grades and cuts of meats. 

Ability to: use meat cutting tools and equipment; supervise and train students, patients or inmates; make meat cuts of predetermined size and weight with a minimum of waste; follow written and oral instructions.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

One year of experience as a journey‑level meat cutter. 

Equivalent education/experience.