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
  • mathematics
  • culinary skills
  • computer skills

Education/Training Required:

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.

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