Career Search Meat, Poultry, and Fish Cutters and Trimmers Food processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers, wholesalers, restaurants, or institutional food services. These workers perform a variety of tasks and are responsible for producing many of the food products found in every household. Other food processing workers convert animal carcasses into manageable pieces of meat, known as boxed meat or case-ready meat, suitable for sale to wholesalers and retailers. The nature of their jobs varies significantly depending on the stage of the process in which they are involved. Butchers and meat cutters, for example, work primarily in groceries and wholesale establishments that provide meat to restaurants and other retailers; whereas, meat, poultry, and fish cutters and trimmers commonly work in animal slaughtering and processing plants. Poultry cutters and trimmers slaughter and cut up chickens, turkeys, and other types of poultry. Although the poultry processing industry is becoming increasingly automated, many jobs, such as trimming, packing, and deboning, are still done manually. Most poultry cutters and trimmers perform routine cuts on poultry as it moves along production lines. Meat, poultry, and fish cutters and trimmers also prepare ready-to-heat foods, usually at processing plants. This preparation often entails filleting meat, poultry, or fish; cutting it into bite-sized pieces or tenders; preparing and adding vegetables; and applying sauces and flavorings, marinades, or breading. These case-ready products are gaining in popularity as they offer quick and easy preparation for consumers while, in many cases, also offering a healthier option. Work environment. Working conditions vary by type and size of establishment. Most traditional bakers work in bakeries, cake shops, hot-bread shops, hotels, restaurants, cafeterias, and in the bakery departments of supermarkets. Butchers and meat cutters, poultry and fish cutters and trimmers, and slaughterers and meatpackers often work in cold, damp rooms. Refrigerated work areas prevent meat from spoiling; they are damp because meat cutting generates large amounts of blood, condensation, and fat. Cool, damp floors increase the likelihood of slips and falls. In addition, cool temperatures, long periods of standing, and repetitious physical tasks make the work tiring. As a result, butchers as well as meat, poultry, and fish cutters and trimmers are more susceptible to injury than are most other workers. Injuries include cuts and occasional amputations, which occur when knives, cleavers, or power tools are used improperly. Also, repetitive slicing and lifting often lead to cumulative trauma injuries, such as carpal tunnel syndrome. To reduce the incidence of cumulative trauma injuries, some employers have reduced employee workloads, added prescribed rest periods, redesigned jobs and tools, and promoted increased awareness of early warning signs as steps to prevent further injury. Nevertheless, workers in the occupation still face the serious threat of disabling injuries. Meat, poultry, and fish cutters and trimmers typically earn less than butchers and meat cutters. In May 2006, median annual earnings for these lower skilled workers were $20,370. The middle 50 percent earned between $17,100 and $24,120. The highest 10 percent earned more than $29,070, while the lowest 10 percent earned less than $14,960. CareerSearch.com
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i want to be a meat cutter
CommunieNetwork 1 year ago