About this role
Responsible for receiving, cutting, boning, and grinding meat in an AFRC. Includes performance of the full range of meat cutting tasks to prepare all types of meat for cooking., Required to operate the beef saw, pork saw, boning table, trimming table , and grinder., Operates all types of grinding equipment to produce ground beef, sausage, ground veal and ground lamb. Process poultry and seafood products to ready to cook portions., Must have skill in meatcutting techniques such as cutting at proper angles to yield the greatest number of desirable cuts with a minimum of waste., Must have full knowledge of sanitary standards and safety precautions. 23.29 - 27.16