Butcher

Butchers will be responsible for artisan meat cutting, processing, and packaging. Will lift and hang animal carcass on meat hanging hooks until ready to cut; breaking down parts of the animal into cuts (such as shoulder, rib, loin, leg) by cutting, boning, fat trimming, and portioning large cuts of meat to specifications using meat processing equipment such as boning hooks, breaking knives, meat and bone band saws, cutting boards, and scales to weigh; packaging the cuts by using semi-automated vacuum sealing machines and meat vacuum bags to then be refrigerated.