Meatcutting

Meatcutting

Federal Wage System Position

Work Performed

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.

Working Conditions

: 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,