As a Meat Cutter, you will need to master following:

• animal anatomy for food production
• apply GMP
• apply requirements concerning manufacturing of food and beverages
• cultural practices regarding animal parts sorting
• cultural practices regarding animal slaughter
• documentation concerning meat production
• ensure refrigeration of food in the supply chain
• handle knives for cutting activities
• handle knives for meat processing activities
• handle meat processing equipment in cooling rooms
• monitor temperature in manufacturing process of food and beverages
• operate cutting equipment
• process livestock organs
• sort cut parts of carcasses inside cooling compartments
• split animal carcasses
• tend meat processing production machines
• trace meat products
• use cutting equipment
• weigh parts of animal carcasses

More generally, a meat cutter is also versed in:

• apply HACCP
• cope with blood
• ensure sanitation
• follow hygienic procedures during food processing
• lift heavy weights
• maintain cutting equipment
• mark differences in colours
• operate weighing machine
• tolerate strong smells
• work in cold environments

It also helps to know the following:

• adapt efficient food processing practices
• dispose food waste
• ensure compliance with environmental legislation in food production
• execute chilling processes to food products
• food storage
• legislation about animal origin products
• manage challenging work conditions during food processing operations
• operate metal contaminants detector
• slaughter livestock following cultural practices
• act reliably
• consider economic criteria in decision making
• have computer literacy
• liaise with colleagues
• liaise with managers
• provide first aid