Meat, Poultry, and Fish Cutters and Trimmers

Meat, Poultry, and Fish Cutters and Trimmers are responsible for cutting, trimming, and preparing meat, poultry, or fish for further processing or sale. Their job description includes tasks such as removing bones, skin, and fat, portioning cuts, grinding meat, packaging products, maintaining a clean work area, and following safety and sanitation procedures. They may work in grocery stores, butcher shops, seafood markets, or food processing plants.

Education / Training

Meat, Poultry, and Fish Cutters and Trimmers typically learn their skills through on-the-job training, which can vary in length. While there are no formal educational requirements for this occupation, a high school diploma or equivalent is usually preferred by employers, but not always mandatory. Some employers may provide basic math and communication skills assessments as part of the hiring process. On-the-job training is crucial for developing the necessary knife skills, understanding different cuts, safety procedures, sanitation practices, and product handling guidelines specific to the meat, poultry, or fish industry. Training for Meat, Poultry, and Fish Cutters and Trimmers often involves learning under the supervision of experienced workers or supervisors. Trainees start with simpler tasks like trimming and packaging before progressing to more complex cutting techniques. They learn about food safety regulations, proper equipment usage, hygiene standards, and quality control measures. This hands-on training helps individuals develop the speed, precision, and knowledge required to excel in this role while ensuring compliance with industry standards and best practices.