Skilled Trimmers, Boners, Abattoir workers

Negotiable

Hours per week:

40

Working hours:

7:30-finish

Job Type:

Temp-Permanent 

Job Overview:

Duties within Boning Hall and Abattoir include:

Cut bones from standard cuts of meat, for example chucks, loins, plates, rounds, and shanks to prepare meat for packing and marketing, using knife and meat hook. Uses knife with meat around bones to separate meat, fat, or tissue. Pull and twists bones loose from meat. Cut and trim such meat cuts as flanks and shoulders to shape meat and remove fat and defects. Trims meat from bones and ribs. Moving the carcasses around the meat areas, without damaging the meat, and putting them on to a production line. Using tools such as knives and saws to break up, split and de-bone carcasses. Packing the meat into cartons and processing by-products. Loading the meat and meat products to refrigerated areas

adhering to health and safety and factory requirements at all times