Meat-Cutting Technician

Job overview
Meat-cutting technicians prepare meat for sale to customers, but before that carcasses of animals have been prepared by abattoir workers for auction to wholesalers who then resell to the retailers.

What do people do in this job?
Hides, skins and offal will have been disposed of by the abattoir workers before carcasses are transported to retail distributors.

At meat markets, meat-cutting technicians aim to provide meat of the required type and quality, under hygienic conditions and at competitive prices to customers.

Meat-cutting technicians cut carcasses into smaller cuts and trim the cuts for attractive presentation.

They can also make such things as biltong, boerewors, pickled meat and cold meat.

They have thorough knowledge of the preservation, packaging and freezing of meat.

They also advise customers on the best use of different types of meat and meat cuts, as well as suitable preparation and cooking methods.

Meat-cutting technicians must ensure that controlled rotation of all meat and meat products takes place. They are also responsible for hygiene in the meat market.

What kinds of people are suitable for this career?
Meat-cutting technicians work with dangerous equipment and tools, therefore their eye/hand co-ordination should be good and they must be cautious and accurate.

Personal hygiene is of the utmost importance and meat-cutting technicians are not allowed to smoke while working in coolers, processing areas or display areas.

What qualifications are needed?
There are no formal qualifications.