Meat Boner and Slicer

Tasks & responsibilities

• Safely operate cutting and slicing equipment to separate meat from bones and other tissues, ensure the quality and consistency of meat cuts.
• Cut sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removing internal fat, blood clots, bruises and other matter to prepare them for packing and marketing
• Trim excess fat, skin, and other unwanted parts from meat to meet quality and safety standards.
• Maintain cleanliness and sanitation in the work area, including surfaces, equipment, and tools used in the process, to ensure food safety and compliance with regulations.
• Assist in packing and labeling meat products according to specifications for storage, transport, and sale.