Description
Perform precision meat processing and preparation, including fabrication, deboning, trimming, grinding, sausage making, curing or marinating, and packaging. Work occurs in meat processing, packing, or wholesale facilities and follows strict food safety, sanitation, and quality standards.
- • Debone and cut primals and subprimals into standard or premium cuts.
- • Trim, sort, and prepare edible portions and by-products to specifications.
- • Receive, inspect, and prepare carcasses or subprimals for processing.
- • Operate saws, knives, slicers, grinders, mixers, and stuffers safely.
- • Grind meat and blend formulations for sausages, burgers, and other products.
- • Stuff, link, or form sausages and patties to target weights.
- • Cure, marinate, or season meats and monitor times and concentrations.
- • Portion, wrap, vacuum-seal, and label meat products for sale.
- • Maintain cold-chain temperatures and follow HACCP requirements.
- • Clean, sanitize, and set up work areas, tools, and equipment.
- • Record lot codes, yields, and production data; rotate inventory (FIFO).
- • Saw, split, or scribe large sections to facilitate handling and packaging.
- • Remove skin, bones, and excess fat to meet trim and quality standards.
- • Inspect product quality and food safety and segregate nonconforming items.
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Related Pathways
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
