Meat Cutter

You bone and cut primals at a fixed station on the line, trim to the fat cover the specification requires and sort the cuts into the right crate. You keep your knives sharp on the steel, change them at the set intervals and work to the cutting yield the plant records for each shift. You check the product temperature, sign the hygiene record and clean your station and tools at the end of the shift. The shift runs 05:00-13:30 from Monday to Friday.

Trade qualification as a butcher or at least three years on a boning line

Confident with boning and trimming knives and with a steel

Able to work to a cutting specification and a yield figure

Understanding of the cold chain and of a HACCP record

Physically fit for a cold hall and a repetitive cutting motion

Basic German or English for the specification and the shift briefing

Net salary from 2050 up to 2255 EUR per month

Permanent contract with full social insurance and a direct employer

Early shift only, with the afternoon and the weekend free

Cold allowance for work in the boning hall

Deutschlandticket paid by the employer

Knives, chain mail apron and glove issued and sharpened by the plant

Thermal clothing, hairnet and non slip safety shoes provided

Cutters who hold the yield figure move to the specification station, which checks the cuts against the customer sheet and instructs new starters on the line.

A boning hall kept at about 10 degrees with stainless steel stations, a hook conveyor and a knife sharpening room. Chain mail apron, cut glove, hairnet and non slip shoes are mandatory and supplied.