Meat, Poultry & Fish Cutters/Trimmers

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Meat, Poultry & Fish Cutters/Trimmers

Careers / Meat, Poultry & Fish Cutters/Trimmers

Summary Description


	Use hand tools to perform routine cutting and trimming of meat, poultry, and fish.

Sample Job Titles

1.	Abalone Processor

2.	Animal Eviscerator

3.	Animal Skinner

4.	Bacon de-Rinder

5.	Bacon Skinner

6.	Bacon Slicer

7.	Beef Boner

8.	Beef Breaker

9.	Beef Skinner

10.	Bladder Blower

11.	Bladder Cleaner

12.	Bladder Tier

13.	Blowing Weasand

14.	Boner

15.	Boner, Meat

16.	Boston Cutter

17.	Breast Puller

18.	Breast Splitter

19.	Breast Trimmer

20.	Brisket Puller

21.	Bruise Trimmer

22.	Bung Dropper

23.	Butcher

24.	Butcher, Fish

25.	Calf Skinner

26.	Carcass Splitter

27.	Casing Splitter

28.	Cattle Knocker

29.	Caul Dresser

30.	Caul Puller

31.	Chicken Boner

32.	Chicken Dresser

33.	Chuck Splitter

34.	Clean Up Crew Worker

35.	Clod Puller

36.	Crab Backer

37.	Crab Butcher

38.	Crab Meat Processor

39.	Crop Puller

40.	Crotch Breaker

41.	Cutlet Maker, Pork

42.	Cutter

43.	Cutter Off

44.	Deboner

45.	Draw Off Worker

46.	Eviscerator

47.	Fatter

48.	Fell Cutter

49.	Filleter

50.	Final Dressing Cutter

51.	Fish Butcher

52.	Fish Chopper, Gang Knife

53.	Fish Cleaner

54.	Fish Cutting Machine Operator

55.	Fish Filleter

56.	Fish Flipper

57.	Fish Header

58.	Fish Roe Processor

59.	Frozen Meat Cutter

60.	Gamb Cutter

61.	Gambreler

62.	General Production Laborer

63.	Gizzard Peeler

64.	Gizzard Puller

65.	Gullet Slitter

66.	Gut Cleaner

67.	Gut Dropper

68.	Gut Puller

69.	Gut Snatcher

70.	Gutter

71.	Ham Boner

72.	Ham Facer

73.	Ham Sawyer

74.	Ham Stripper

75.	Ham Trimmer

76.	Head Holder

77.	Head Trimmer

78.	Header

79.	Hide Dropper

80.	Hide Trimmer

81.	Hog Cutter

82.	Hog Dropper

83.	Hog Scalder

84.	Jaw Skinner

85.	Jawbone Puller

86.	Kidney Puller

87.	Kidney Trimmer

88.	Knifeman

89.	Leg Breaker

90.	Loin Puller

91.	Lung Gun Operator

92.	Lung Puller

93.	Meat Boner

94.	Meat Cutter

95.	Meat Department Manager

96.	Meat Market Manager

97.	Meat Trimmer

98.	Meatcutter

99.	Offal Separator

100.	Offal Worker

101.	Oyster Opener

102.	Oyster Shucker

103.	Paunch Trimmer

104.	Pluck Separator

105.	Pluck Trimmer

106.	Poultry Boner

107.	Poultry Cutter

108.	Poultry Dresser

109.	Poultry Eviscerator

110.	Poultry Killer

111.	Poultry Processor

112.	Poultry Trimmer

113.	Poultryman

114.	Retrimmer

115.	Rib Chopper

116.	Rib Puller

117.	Rib Sawyer

118.	Rip Sawyer

119.	Round Boner

120.	Rumper

121.	Sausage Cutter

122.	Sausage Meat Trimmer

123.	Seafood Processor

124.	Shank Skinner

125.	Shrimp Cleaner

126.	Shrimp Header

127.	Shrimp Peeler

128.	Shrimp Picker

129.	Sider

130.	Skewer Up

131.	Skin Lifter, Bacon

132.	Skinner

133.	Skirt Trimmer

134.	Skull Chopper

135.	Skull Splitter

136.	Slitter, Hand

137.	Snout Puller

138.	Soup Person

139.	Squilgeer

140.	Sticker, Animal

141.	Sweetbread Trimmer

142.	Tail Puller

143.	Tail Ripper

144.	Tail Sawyer

145.	Toe Puller

146.	Tongue Trimmer

147.	Tonguer

148.	Trimmer

149.	Tripe Finisher

150.	Tripe Scraper

151.	Turkey Boner

152.	Turkey Roll Maker

153.	Weasand Trimmer

154.	Wing Scorer

Job Tasks

	Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.

	Clean, trim, slice, and section carcasses for future processing.

	Produce hamburger meat and meat trimmings.

	Cut and trim meat to prepare for packing.

	Remove parts, such as skin, feathers, scales or bones, from carcass.

	Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.

	Process primal parts into cuts that are ready for retail use.

	Obtain and distribute specified meat or carcass.

	Separate meats and byproducts into specified containers and seal containers.

	Weigh meats and tag containers for weight and contents.

	Clean and salt hides.

	Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.

	Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.

Work Activities

Importance	Work Activity

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.


		use knives

		wrap products

		retrieve or place goods from/into storage

		grind meats, such as beef, pork, poultry or fish

		cut, trim, or clean meat, or carcasses

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.


		preserve, cure, or cold store meat, poultry or fish

		slaughter animals, fish, or poultry

		load, unload, or stack containers, materials, or products

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).


		operate food processing production equipment/machinery

		use hand or power tools

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.


		inspect meat or meat products

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.


		identify cut or grade of meat

		grade, classify, or sort products according to specifications

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.


		monitor the quantity of assembly output

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Nature of the Work


	(Abstract from Career Articles)

	Food-Processing Occupations
	Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

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Working Conditions


	(Abstract from Career Articles)

	Food-Processing Occupations
	Food service managers are among the first to arrive in the morning and the last to leave at night. Long hours—12 to 15 per day, 50 or more per week, and sometimes 7 days a week—are common. Managers of institutional food service facilities, such as school, factory, or office cafeterias, work more regular hours because the operating hours of these establishments usually conform to the operating hours of the business or facility they serve. However, hours for many managers are unpredictable.

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Interesting Fact

While anesthesiologists have one of the highest incomes of all professions, they typically pay over 20% of their after-tax income for professional liability insurance.

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