Anatomy, Butcher, English Language, Food Safety, Lift/Move 80 Pounds, Multilingual, Productivity Management, Record Keeping, Regulations, Retail, Safety Compliance, Safety Process, Sanitation, Spanish Language, Standard Operating Procedures (SOP), Team Player, United States Department of Agriculture (USDA)
We are seeking a skilled, reliable Meat Cutter to join our custom‑exempt cut & wrap team. This role is responsible for breaking down full beef, hog, and lamb carcasses into retail‑ready cuts with accuracy, speed, and excellent food‑safety practices. The ideal candidate has experience in carcass breakdown, enjoys hands‑on work, and takes pride in producing clean, consistent cuts for local customers and farms.
Key Responsibilities
- Carcass Breakdown:
- Breakdown whole beef, pork, and lamb carcasses into primals, sub‑primals, and customer requested cuts.
- Perform boning, trimming, portioning, and yield‑maximizing cutting.
- Custom Cutting:
- Follow customer cut sheets accurately for steaks, roasts, ribs, chops, stew meat, ground products, etc.
- Communicate with the team when cut instructions need clarification.
- Equipment Operation & Care:
- Safely operate knives, saws, grinders, slicers, and other processing equipment.
- Maintain sharp tools and assist with daily cleaning and sanitizing of equipment and work areas.
- Food Safety & Compliance:
- Follow WSDA custom‑exempt regulations, safe‑handling procedures, and internal SOPs.
- Maintain proper product temperatures and prevent cross‑contamination.
- Participate in sanitation, cooler rotation, and record‑keeping as required.
- Maintain a current Food handlers card through Yakima Health District
- Packaging & Labeling:
- Wrap, weigh, and label finished cuts accurately.
- Prepare meat boxes and customer orders for pickup.
- Teamwork & Work Ethic:
- Work efficiently in a fast‑paced, cold‑environment production setting.
- Support coworkers and maintain a clean, respectful work environment.
Qualifications
- Required:
- Experience cutting beef, pork, or lamb in a butcher shop, meat plant, or similar environment.
- Ability to lift 60–80 lbs regularly and work in refrigerated conditions (34–40°F).
- Strong knife skills and understanding of carcass anatomy.
- Commitment to food safety, cleanliness, and consistent quality.
- Preferred:
- Experience in custom‑exempt or USDA‑inspected facilities.
- Familiarity with customer cut sheets and custom processing workflows.
- Bilingual English/Spanish is a plus.
Work Environment
- Cold‑room cutting environment
- Standing for long periods
- Repetitive lifting, bending, and handling of heavy carcass sections
- Fast‑paced, production‑focused team setting