Description
Use knives and meat-cutting equipment to cut, trim, debone, and portion meat for retail or processing.
- • Use knives, cleavers, meat saws, bandsaws, slicers, or grinders to cut and trim meat.
- • Clean, trim, slice, and section primals and subprimals for further processing.
- • Cut, debone, and portion meat to specifications for packing or display.
- • Remove skin, bones, excess fat, and sinew from carcasses or primals.
- • Inspect meat for defects, bruises, or blemishes and trim as needed.
- • Grind meat and produce hamburger and trimmings.
- • Fabricate primal parts into steaks, roasts, chops, and other retail-ready cuts.
- • Receive, store, and distribute specified meat cuts or carcasses.
- • Separate meat and byproducts into designated containers and seal or wrap packages.
- • Weigh, wrap, and label meat packages with weight and contents.
- • Maintain and sanitize knives, saws, tables, and work areas.
- • Prepare ready-to-cook meat items by cubing, marinating, skewering, or breading.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
