Classic Butcherman
Job summary
A skilled meat processing professional responsible for preparing, trimming, cutting, deboning, and portioning beef, lamb, and other meats to meet customer specifications while ensuring safety, quality, and efficiency. This role requires precise knife skills, knowledge of primal/sub-primal cuts, and adherence to sanitation and standards.
Job descriptions & requirements
Key Responsibilities
o Meat Cutting and Preparation
§ Cut, trim, debone, and portion meat according to customer orders and cut sheets.
§ Break down primal and sub-primal cuts; fabricate carcasses as required.
§ Handle specialty cuts and custom requests with accuracy and efficiency.
o Quality and Yield Management
§ Inspect meat for quality, weight, and trimming yield; minimize waste through precise trimming.
§ Label, wrap, and label products for display or sale; ensure correct dating and traceability.
o Sanitation and Safety
§ Maintain a clean and organized workstation; sanitize equipment and surfaces following local regulations.
§ Adhere to food safety standards, cold-chain requirements, and PPE protocols.
o Inventory and EquipmentCare
§ Monitor stock levels of meat, tools, and packaging materials; assist with stock rotation and temperature checks.
§ Maintain, sharpen, and safely operate butchery tools and machinery; report maintenance needs.
o Customer Service
§ Engage with customers to understand their needs; provide product recommendations and portion sizes.
§ Prepare samples or ready-to-cake portions as required and assist with display presentation.
o Compliance and Documentation
§ Follow local health department guidelines, store policies, and regulatory requirements.
§ Document batch numbers, lot codes, and product specs as needed.
· Required Skills and Qualifications
o Proven experience as a butcher, meat cutter, or equivalent; formal apprenticeship or certification preferred.
o Proficiency with bone-in/bone-out fabrication and various cuts.
o Strong knife skills and familiarity with different carcass types; ability to operate meat-processing equipment safely.
o Knowledge of food safety regulations
o Physical stamina: ability to stand for long periods, lift heavy items, and perform repetitive tasks.
o Attention to detail, accuracy, and strong organizational skills.
o Excellent time management and ability to meet cutting targets.
· Preferred Qualifications
o Red meat and poultry fabrication specialties (beef, lamb).
o Experience with value-added products (marinated meats, ground meat, jerky, sausages).
o Knowledge of weight control, labeling, and packaging requirements for retail or foodservice.
· Work Environment
o Fast-paced retail or wholesale butcher shop, or meat processing facility.
o Refeihted with cold environments; noise from equipment is common.
o May require weekend, early morning, or evening shifts; seasonal demand can increase hours.
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