Occupation information for Meat, Poultry, and Fish Cutters and Trimmers District Of Columbia

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Typical education needed for entry: No formal educational credential

Typical work experience needed for a job in this occupation: No work experience

Typical on-the-job training once you have a job in this occupation: Less than 1 month on-the-job training

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• Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
• Weigh meats and tag containers for weight and contents.
• Process primal parts into cuts that are ready for retail use.
• Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
• Cut and trim meat to prepare for packing.
• Separate meats and byproducts into specified containers and seal containers.
• Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
• Clean, trim, slice, and section carcasses for future processing.
• Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
• Remove parts, such as skin, feathers, scales or bones, from carcass.

Tools:

• Belt conveyors
• Blast freezers
• Commercial use cutlery
• Cutting machinery
• Forming machine

Technology:

• Internet browser software
• Inventory management software
• Point of sale POS software
• Spreadsheet software

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