About this role
Key Responsibilities: De-boning: Remove bones, excess fat, blood clots, and tissue from beef carcasses using specialized knives and saws. Line Speed: Work quickly on a production line to break down hind and forequarters while meeting daily volume targets. Quality Control: Inspect meat for defects, bruises, or blemishes and trim cuts to match precise customer specifications. Handling: Move carcasses and meat portions safely around the boning hall without damaging the product. Maintenance: Sharpen cutting tools regularly and keep work areas clean. Requirements & Skills Knife Skills: Strong, safe knife-handling skills and solid knowledge of the butchery trade. Physical Fitness: High physical stamina, ability to stand for long shifts (e.g., 39-hour standard work weeks), and strength to lift heavy meat cuts. Environment: Comfort working in a fast-paced, repetitive, and cold refrigerated factory environment. Safety & Hygiene: Strict adherence to food safety, hygiene regulations, and health and safety procedures.