Slaughter Processor - Deboning
People with a slaughtering deboning career are deboning or boning beef, sheep, goat, fish, pork and/or poultry in a processing plant to meet compliance standards and targets. Depending on where they work, duties may encompass other aspects of meat processing including harvesting, trimming, cutting, hanging and packing. All employees on a meat production line play an important part in not just the yield of the plant, but the safety of both the employees and food products.
What Responsibilities Will I Have?
- Have knowledge of animal anatomy
- Cut and trim meat to prepare for packing
- Inspect meat products for defects or blemishes
- Remove parts, such as skin, feathers, scales or bones, from carcass
- Adhere to safety procedures and policies to slaughter animals
- Prepare carcasses for further processing by removing bones
- Check products to ensure they are up to defined standards
- Monitor machines and equipment and adjust if necessary
- Maintain and clean machines used in the meat-preparing process
- Adhere to food safety regulations during all steps of processing
Recommended High School Courses:
- agricultural education, particularly animal science
- mathematics
- culinary courses
- computer skills
Education/Training Required:
A high school diploma is required for a deboning career. Advanced training or an associate degree in meat science may be preferred for some careers.
