All Roles are required to actively work within the guidelines set out by the Company for Food Safety Compliance, Wear protective clothing and participate in taking responsibility for personal and team safety within the workplace.
A Broad knowledge or Experience of butchery, slaughtering, boning or trimming animal carcasses.
Able to Identify offal
Quality Control and able to identify and correct meat abnormalities for human consumption
Knowledge of legislative compliance in the meat industry
Fluent in English with strong written and verbal skills
It will be likely that once you have been trained by the company they will cross utilise you within the below roles at their discretion and within your skillset or to meet company requirements
The Bonner must work in a safe manner using knives, meat hooks and conveyor belts.
You will be required to bone Meat from carcases and ensure that meat product meets company and customer requirements .
Examples of meat products include loins, rumps, shanks etc. Once product is boned you will need to ensure they go to the correct Trimmer via conveyer belt for further processing.
You will be required to complete visual quality checks and take correction action to ensure quality
The Trimmer must work in a safe manner using knives, meat hooks and conveyor belts.
You will be required to trim fat, tendons and ragged edges off meat to a high standard on cuts such as loins, spareribs, sirloins, fillets etc, in addition remove meat and fat from bones and place bones on conveyors.
The Slaughter will slaughter livestock including cattle, bobby calves, sheep and lambs.
You will operate restrainers, stunners, and machinery to remove heads, hides and feet. You will then open the carcasses and remove foreign material and facilitate dressing