Meat Boners & Trimmers
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Key Responsibilities:
- De-boning: Remove bones, excess fat, blood clots, and tissue from beef carcasses using specialized knives and saws.
- Line Speed: Work quickly on a production line to break down hind and forequarters while meeting daily volume targets.
- Quality Control: Inspect meat for defects, bruises, or blemishes and trim cuts to match precise customer specifications.
- Handling: Move carcasses and meat portions safely around the boning hall without damaging the product.
- Maintenance: Sharpen cutting tools regularly and keep work areas clean.
Requirements & Skills
- Knife Skills: Strong, safe knife-handling skills and solid knowledge of the butchery trade.
- Physical Fitness: High physical stamina, ability to stand for long shifts (e.g., 39-hour standard work weeks), and strength to lift heavy meat cuts.
- Environment: Comfort working in a fast-paced, repetitive, and cold refrigerated factory environment.
- Safety & Hygiene: Strict adherence to food safety, hygiene regulations, and health and safety procedures.