Laborer

** The worker will assist during the deer meat processing as follows: 1. Skinning and Hanging: Hang the deer by its hind legs. Make careful cuts down the inside of the legs, peeling the hide down and away from the carcass using your skinning knife. 2. Quartering: Use your meat saw and boning knife to separate the carcass into four primary quarters (two front shoulders, two hind legs), and remove the backstraps (loins) running along the spine. 3. De-boning & Muscle Separation: Place quarters on your cutting board. Trace along the natural seams of the muscles to separate the major muscle groups. 4. Trimming: Cut away all the silver-skin (tough connective tissue), tendons, and tallow (deer fat). 5. Portioning: Slice the larger, tender muscle groups into steaks and roasts. Set aside scraps and smaller trimmings to be ground later. 6. Grinding: Run the trimmed scraps through your meat grinder to make ground venison. 7. Packaging: Wrap individual cuts tightly in freezer paper or process them through a vacuum sealer to prevent freezer burn. This process uses the following tools: Food grade cutting boards and sanitary workspaces, 6-inch flexible boning knife, meat hacksaw, meat grinder, and packaging gear as vacuum sealer. ** To assist with the cleaning and preparing the deer meat for processing during the high peak season and to package final product for transportation.