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This standard covers nonsupervisory jobs involved in cutting, trimming, and removing bones from a variety of types of meat, including beef, pork, lamb, and veal. The meat is usually processed from a variety of forms such as boxed beef and pork primals and subprimals, and sides, quarters, primals, and subprimals of lamb and veal. The work includes cutting meat into steaks, roasts, chops, cutlets, ground meat, and other small cuts using powered equipment and handtools such as meat saws, slicers, g
Federal Wage System Pay
Federal Wage Grade (WG) pay varies by geographic location and is determined by local prevailing wage surveys.
Look Up WG Pay by LocationSource: DoD Civilian Personnel Advisory Service
Official OPM qualification standards for WG-7407
This standard covers nonsupervisory jobs involved in cutting, trimming, and removing bones from a variety of types of meat, including beef, pork, lamb, and veal. The meat is usually processed from a variety of forms such as boxed beef and pork primals and subprimals, and sides, quarters, primals, and subprimals of lamb and veal. The work includes cutting meat into steaks, roasts, chops, cutlets, ground meat, and other small cuts using powered equipment and handtools such as meat saws, slicers, grinders, tenderizers, knives, and scrapers. In some work situations, the work includes processing fish and poultry. The work may also include wrapping and displaying meat products for retail sale. This standard cancels and supersedes the Job Grading Standard for Meatcutter, 7407, issued in February 1970.
: Grade 5 meatcutting workers work in cold temperatures of 13 degrees Celsius (45 degrees Fahrenheit) or less and are exposed to temperatures of minus 22 degrees Celsius (10 degrees Fahrenheit) or colder when receiving or storing meat in lockers and freezers. The majority of work is performed in areas that are well lighted and ventilated. Employees are subject to cuts and injuries from knives, powered cutting saws, and blades, and work on wet, slippery floors. Workers at this level use safety devices such as cold weather clothing, hard hats, metal aprons and gloves, and safety shoes. MEATCUTTER,
Step-by-step guide to landing a federal meatcutting position
WG positions require demonstrated skill in a specific trade or craft. Review the job announcement for required certifications, licenses, and hands-on experience.
WG positions are experience-based, not grade-based. Document your years of hands-on trade experience, apprenticeships completed, and journeyman status if applicable.
Collect your DD-214, trade certifications (welding, electrical, HVAC, etc.), apprenticeship completion certificates, and any specialized licenses required for your trade.
Create a detailed federal resume highlighting your hands-on trade experience, tools and equipment operated, safety training, and specific projects completed. Include hours worked per week.
Search for WG positions in your trade specialty, carefully answer assessment questions about your skill level and experience, and submit before the closing date.
💡 Use these phrases to help ATS systems and human recruiters find your qualifications.
Typical grades for Federal Wage System positions
A Meatcutter (WG-7407) cuts, trims, and debones beef, pork, lamb, and veal at federal commissaries, military dining facilities, and federal institutional kitchens. Work involves processing meat from primal cuts into steaks, roasts, chops, ground meat, and other retail portions using powered equipment and hand tools while following food safety standards.
Federal Meatcutters are paid under the WG system with locality adjustments. WG-7407 positions typically range from WG-6 to WG-9 based on skill level and production responsibility. Journey-level meatcutters earn WG-8 rates. Check DCPAS wage schedules for your locality rates. Military commissaries often offer stable hours and benefits.
WG-7407 positions require knowledge of meat cuts, knife skills, and powered cutting equipment operation. Candidates must understand meat grading, portion control, and food safety standards. Higher grades require ability to break down whole carcasses, prepare specialty cuts, and maintain quality standards across high-volume production.
Yes, military culinary and food service experience provides relevant background for WG-7407. Army 92G, Navy CS, and Marine Corps 3381 personnel with meat preparation experience have transferable skills. Your experience with food handling standards, knife skills, and high-volume food preparation applies to federal meatcutting positions.
Meatcutters advance from WG-6 through WG-9 based on skills and production responsibility. Senior meatcutters handle specialty preparations and train junior staff. Work Leader (WL) positions supervise meat department operations. Related paths include WG-7404 Cook or commissary management roles. Quality assurance positions offer alternative advancement.
Search USAJOBS for "Meatcutting" or "7407" to find positions at military commissaries, VA medical centers, and federal institutional kitchens. Emphasize your knife skills, knowledge of meat cuts, and food safety certifications. Include any meat processing experience and equipment operation skills. Veterans' preference applies.
Create a tailored federal resume that meets OPM standards.