Butchers and meat cutters typically do the following:

• Sharpen and adjust cutting equipment


• Receive, inspect, and store meat upon delivery


• Cut, bone, or grind pieces of meat


• Weigh, wrap, and display cuts of meat


• Cut or prepare meats to specification or customer’s orders


• Store meats in refrigerators or freezers at the required temperature


• Keep inventory of meat sales and order meat supplies


• Clean equipment and work areas to maintain health and sanitation standards


• CUTTING OF CARCASSES, BEEF FOREQUATERS, BEEF HINDERS LAMB