Manufacturing & ProductionISCO 7511
Meat cutter
A meat cutter is a person who cuts animal carcasses into primal and smaller cuts and separates the meat from the bone.
Check yourself in a minute: meat cutter
Rate 5 of the 28 essential skills of this occupation (European ESCO data). No account needed.
maintain cutting equipment
tolerate strong smells
ensure sanitation
ensure refrigeration of food in the supply chain
mark differences in colours
About meat cutter
The meat cutter divides a carcass into large primal cuts and then into smaller cuts intended for further processing, taking the knife along the natural seams between muscles. Boning means separating meat from the bones of pre-processed carcasses by hand or by machine, leaving as little meat on the bone as possible and keeping the cuts free of knife marks.
The work happens in the cold. The cutter operates meat processing equipment in chilled rooms, sorts cuts in refrigerated spaces, weighs carcasses and cuts, and lifts and carries heavy items, such as sides of meat and containers of cuts.
The cutter maintains sanitary conditions at the station, cleans the equipment and the trimming tools, and tracks meat products so that each cut can be traced: batch markings, origin and the route a cut takes through the plant. Meat cutter skills are learned through a butchery qualification or through training inside a plant.
Key Work Functions
Core areas of responsibility for a meat cutter.
1
Carcass Processing and Cutting
- Cut animal carcasses into large primary and smaller secondary parts
- Remove bones from pre-processed animal carcasses manually or using machines
- Operate cutting equipment and cutting machines with precision and safety
- Process livestock organs and offal according to specifications
2
Food Safety and Hygiene
- Follow HACCP (Hazard Analysis Critical Control Points) protocols strictly
- Maintain hygienic procedures during all food processing activities
- Ensure proper refrigeration and temperature control of meat throughout processing
- Apply requirements and regulations concerning manufacturing of food and beverages
3
Quality Control and Product Management
- Weigh parts of animal carcasses and record measurements accurately
- Mark differences in colours and quality of meat parts
- Trace meat products through the supply chain for traceability
- Maintain detailed documentation concerning meat production
4
Equipment Maintenance and Work Area Management
- Maintain and sharpen cutting equipment to ensure optimal performance
- Operate and tend meat processing production machines
- Clean the trimming box and all work surfaces regularly
- Organize work environment for efficiency and safety
5
Cultural and Anatomical Knowledge
- Apply cultural practices regarding animal slaughter and preparation
- Demonstrate understanding of animal anatomy for food production
- Recognize and follow cultural practices regarding sorting of animal parts
European Skills Framework
Skills and knowledge areas required for this occupation based on European classification.
Essential (28)
maintain cutting equipmentmaintain cutting equipmentMaintenance of the cutting equipment (knives, cutters, and other elements).tolerate strong smellstolerate strong smellsTolerate strong smells expelled by the goods being processed during the production of goods.ensure sanitationensure sanitationKeep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.ensure refrigeration of food in the supply chainensure refrigeration of food in the supply chainApply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.mark differences in coloursmark differences in coloursIdentify differences between colours, such as shades of colour.weigh parts of animal carcassesweigh parts of animal carcassesWeigh the prepared parts of meat after cutting and deboning them for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.trace meat productstrace meat productsTake the regulations regarding the traceability of final products within the sector into account.follow hygienic procedures during food processingfollow hygienic procedures during food processingEnsure a clean working space according to hygienic standards in the food processing industry.use cutting equipmentuse cutting equipmentUse knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.lift heavy weightslift heavy weightsLift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.tend meat processing production machinestend meat processing production machinesOperate production equipment and tools to process meat and meat products.clean the trimming boxclean the trimming boxEfficiently clean the trimming box.apply requirements concerning manufacturing of food and beveragesapply requirements concerning manufacturing of food and beveragesApply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.apply GMPapply GMPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).monitor temperature in manufacturing process of food and beveragesmonitor temperature in manufacturing process of food and beveragesMonitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.operate weighing machineoperate weighing machineWork with a weighing machine to measure raw, half-finished and finished products.handle knives for meat processing activitieshandle knives for meat processing activitiesHandle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.sort cut parts of carcasses inside cooling compartmentssort cut parts of carcasses inside cooling compartmentsPlace the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part of the carcass, ...handle meat processing equipment in cooling roomshandle meat processing equipment in cooling roomsPush and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.split animal carcassessplit animal carcassesSeparate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.cultural practices regarding animal slaughtercultural practices regarding animal slaughterThe cultural or religious rules and traditions regarding the slaughter of animals.cultural practices regarding animal parts sortingcultural practices regarding animal parts sortingThe religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.documentation concerning meat productiondocumentation concerning meat productionThe legal identification documents and marks which cover animal movement, identification, and health status, and the information to be included in commercial books of meat production.work in cold environmentswork in cold environmentsWork in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of-18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, wher...process livestock organsprocess livestock organsProcess livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific ...operate cutting equipmentoperate cutting equipmentOperate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate...apply HACCPapply HACCPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).animal anatomy for food productionanimal anatomy for food productionThe anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
Optional (13) — show
slaughter animalsslaughter animalsKill animals, usually domestic livestock, for food. Protect animal welfare at slaughter by minimising the pain, distress or suffering of animals at the time of killing. Follow relevant regulations and...provide first aidprovide first aidAdminister cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.manage challenging work conditions during food processing operationsmanage challenging work conditions during food processing operationsHandle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.act reliablyact reliablyProceed in a way that one can be relied on or depended on.liaise with colleaguesliaise with colleaguesLiaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ...adapt efficient food processing practicesadapt efficient food processing practicesEnsure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.have computer literacyhave computer literacyUtilise computers, IT equipment and modern day technology in an efficient way.consider economic criteria in decision makingconsider economic criteria in decision makingDevelop proposals and take appropriate decisions taking into account economic criteria.dispose food wastedispose food wasteDispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety...operate metal contaminants detectoroperate metal contaminants detectorControl and monitor a detector that screens meat products for common metal contaminants such as screw, staples, or lead shot. Take appropriate actions in case of non conformities.liaise with managersliaise with managersLiaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.ensure compliance with environmental legislation in food productionensure compliance with environmental legislation in food productionMake sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.food storagefood storageThe proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Related Occupations
Occupations that need many of the same essential skills, so the move between them is shortest.
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Frequently asked questions
What does a meat cutter do?
Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.
What skills does a meat cutter need?
A meat cutter needs 28 essential skills, including maintain cutting equipment, tolerate strong smells, ensure sanitation, ensure refrigeration of food in the supply chain, mark differences in colours.
Will AI replace meat cutter jobs?
The AI disruption score for meat cutter is 42/100 (moderate risk). Skills most exposed to automation: mark differences in colours, weigh parts of animal carcasses, monitor temperature in manufacturing process of food and beverages. Most resilient: tolerate strong smells, work in cold environments, provide first aid.
AI Replacement Risk
42/ 100
Moderate Risk
Low riskHigh risk
Quick Facts
ISCO GroupFood processing, wood working, garment and other craft workers
Essential Skills28
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