Restaurant and food processing

The meat cutter takes over the meat after the butcher/slaughterer has finished his work. The meat cutter's task is complete after the cut meat is weighed, packaged and marked. Key tasks include:

• receiving, weighing, and control checks of whole carcasses
• rough cuts of carcasses, and cutting of all parts, beefs, and fillets
• use and maintenance of hand tools, machines, and equipment
• maintaining good hygiene throughout the working day

Meat cutters must be in good physical shape, must know their occupation well and be good with their hands. They should be maintain good hygiene at work, as well as a high level of productivity, economy, and quality.