Meat Cutter/Clerk

Meat Clerks are responsible for wrapping, weighing, pricing, and stocking fresh, chilled or frozen meat including

• Fresh, chilled, or frozen poultry and beef
• Fresh, chilled, or frozen fish as well as cold and smoked meats
• Meat Clerks may display and dispense frozen, fresh, or chilled meats and seafood
• Meat Clerks are responsible for greeting the customer at the service counter, relaying orders to the Meat Cutter, wrapping merchandise and giving it to the customer.
• Meat Clerks are responsible for keeping the counter neat and clean, filling the counter, replacing trays of meat

Meat cutters are responsible for the following duties:

• Sharpening cutting equipment
• Receiving, inspecting, and storing meat properly when delivered.
• 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 meat in refrigerators or freezers at the proper temperature
• Keep inventory of meat sales and order meat supplies
• Clean equipment and work areas to maintain health and sanitation standards

Meat cutters cut and trim meat from larger portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display.

Meat cutters use sharp tools such as knives, grinders, or meat saws. They must follow sanitation standards when cleaning equipment, counter tops, and working areas in order to prevent meat contamination.