Butcher

Georgetown, Halton Hills, ON, Canada

Pork Breakdown: Cut pork carcasses, halves, quarters, or subprimal cuts (such as shoulders, hams, and loins) into standard wholesale or retail portions.
Deboning & Trimming: Use specialized knives and tools to separate meat from bone along natural seams and around joints, ensuring clean bones with maximum saleable meat recovery.
Quality & Defect Inspection: Remove excess fat, skin, bruises, cartilage, or blemishes to meet specific client or plant grading standards.
Portioning & Packaging: Slice, section, weigh, and sort deboned meat into specified containers or packaging lines.
Sanitation & Safety: Maintain strict hygiene, temperature controls, and food safety standards, including proper tool sterilization and waste/scrap disposal.

Pork Breakdown: Cut pork carcasses, halves, quarters, or subprimal cuts (such as shoulders, hams, and loins) into standard wholesale or retail portions.
Deboning & Trimming: Use specialized knives and tools to separate meat from bone along natural seams and around joints, ensuring clean bones with maximum saleable meat recovery.
Quality & Defect Inspection: Remove excess fat, skin, bruises, cartilage, or blemishes to meet specific client or plant grading standards.
Portioning & Packaging: Slice, section, weigh, and sort deboned meat into specified containers or packaging lines.
Sanitation & Safety: Maintain strict hygiene, temperature controls, and food safety standards, including proper tool sterilization and waste/scrap disposal.

Knife Proficiency: Strong technical knife skills and precision hand control for repetitive deboning and trimming tasks.