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Removing bones from the carcasses Cutting meat into both standard and premium cuts Shaving, singeing and de-feathering the carcasses Ensuring health and safety standards are met. Cleaning the meat for future processing or packaging Packaging of the meat Stunning animals before slaughtering Slaughtering animals according to religious law operating switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables cutting meat to separate meat, fat and tissue from around bones washing, scraping and trimming foreign material and blood from meat cutting sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removing internal fat, blood clots, bruises and other matter to prepare them for packing and marketing operating restrainer and stunning equipment severing jugular veins of stunned animals to drain blood and facilitate dressing trimming and removing head meat and severing animal heads slitting open, eviscerating and trimming animal carcasses may slaughter livestock according to procedures required by religious customs Apply Now

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Jobs in Go!