BONER MEAT PRODUCTION
Boner meat department
Monday – Friday, Saturdays when needed
6:00 am – 6:00 pm
$14.00 per hour
ESSENTIAL JOB FUNCTIONS
- Cuts bones from standard cuts of meat, such as chucks, loins, plates, rounds, and shanks to prepare meat for packing and marketing, using knife and meat hook: Inserts knife in meat around bones to separate meat, fat, or tissue.
- Pulls and twists bones loose from meat.
- Cuts and trims such meat cuts as butts, flanks, and shoulders to shape meat and remove fat and defects.
- Trims meat from bones and ribs.
- Perform skilled boning, trimming, and cutting of beef products including ribeye and T-bones according to established specifications and procedures
JOB REQUIREMENTS
- Meat Boner or similar role experience in a meat processing facility required.
- Extensive knowledge of beef cuts, including ribeye and T-bones, and proficiency in boning and trimming techniques.
- Ability to operate meat processing equipment such as boning knives, bandsaws, and slicers safely and effectively.
- Strong attention to detail and precision to ensure consistency and quality in meat products.
- Excellent hand-eye coordination and manual dexterity.
- Knowledge of relevant regulations and standards, such as HACCP, USDA guidelines, and food safety protocols.
