Slaughter Processor - Trimming/Cutting
In the process of slaughtering, a person who works in trimming/cutting will process slaughtered beef, sheep, goat, pork and/or poultry by cutting the carcass (the body of a livestock animal ready for butchery) to meet compliance standards and targets. 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 and cuts of meat
- Adhere to safety procedures and policies to slaughter animals
- Cut carcasses for further processing
- Separate meat and by-products (the non-processed, clean parts, other than meat, derived from slaughtered animals)
- Inspect meat products for defects or blemishes and remove them
- Process prime parts into cuts that are ready for retail use
- Check products to ensure they meet USDA standards
- Monitor machines and equipment and adjust if necessary
- Maintain and clean machines used in the meat-preparing process
Recommended High School Courses:
- agricultural education, especially animal science
- culinary skills
- computer skills
A high school diploma is required for a slaughter processor — trimming/cutting career. Advanced training or an associate degree in meat science may be preferred for some careers.