Cutting Hall Butcher

You take the halves off the rail, break them on the table into shoulder, loin, belly and leg, and bone out what goes to the mince line. Knife work is most of the day, the band saw only for the bone in cuts. You trim to the fat cover the specification asks for, weigh and label each crate, and set it into the four degree chill within the time the plan gives. You sharpen on the steel through the shift, change the board and the knife between species, and sign the hygiene sheet at the end. One shift, 06:00-14:00.

Finished butcher trade or three years in a cutting hall

Clean knife work on pork and beef, boning included

Knows the retail cuts and the fat cover on each one

Hygiene certificate and habits that pass an inspection

Fit for a shift at four degrees and for carcasses on the rail

Basic English for the labels on the export crates

Net salary from 681 up to 749 EUR per month

Permanent contract after two months of trial

Piece bonus for the crates cut above the daily plan

Hot meal in the plant canteen and a meat package every week

Company bus from Nis, Nisa Banja and Merosina

Paid training on boning and on the vacuum packer

Chain mail apron, cut gloves, thermal clothing and safety shoes

The plant needs two line leaders for the cutting hall and takes them from the tables, not from outside. Butchers who learn the specifications for the export cuts are paid a grade higher.

A tiled hall held at four degrees, with a rail over the tables, water and steam for cleaning, and thermal clothing issued twice a year. The chain mail apron and the cut glove are worn on every knife job.