Download
1 / 7
80 likes | 241 Views
Agricultural Careers. Meat. Processor. By: Dr. Frank Flanders and Ms. Anna Burgess Georgia Agricultural Education Curriculum Office Georgia Department of Education June 2005. START. Job Duties & Responsibilities. Cut and process animal carcasses Clean Animal carcasses
E N D
Agricultural Careers Meat Processor By: Dr. Frank Flanders and Ms. Anna Burgess Georgia Agricultural Education Curriculum Office Georgia Department of Education June 2005 START
Job Duties & Responsibilities • Cut and process animal carcasses • Clean Animal carcasses • Process parts of the carcass • Drain out blood • Remove skin, head, feet, and internal organs of the animal • Carry out Quality Control Checks • Be involved in the processing of the animal skins and pelts • Harvest the animals before the process begins • Make use of the stunning devices
Qualities & Skills Meat processors need to be skilled in animal and carcass-handling, using knives, and maintaining personal and product hygiene requirements. They should also have the ability to follow instructions and work well as part of a team. Meat processors need to be careful, quick, and efficient. They should definitely not be squeamish. Butchers and fish cleaners who wait on customers should have a pleasant personality, a neat appearance and the ability to communicate clearly.
Salary Median annual earnings of butchers and meat-cutters were $25,500 in 2002. The middle 50 percent earned between $19,440 and $34,140. The highest-paid 10 percent earned more than $42,330 annually, while the lowest 10 percent earned less than $15,490. However, these salaries fluctuate greatly depending on where one works and experience. Butchers and meat-cutters employed at the retail level typically earn more than those in manufacturing. Median annual earnings in animal slaughtering and processing, the industry employing the largest number of food processing workers, were $20,410 in 2002.
Work Environment • Working conditions vary by type and size of establishment. • In animal slaughtering and processing plants and large retail food establishments, butchers and meat-cutters work in large meat-cutting rooms equipped with power machines and conveyors. • In small retail markets, the butcher or fish cleaner may work in a cramped space behind the meat or fish counter. • Often work in cold, damp rooms, which are refrigerated to prevent meat from spoiling. • Cool, damp floors increase the likelihood of slips and falls. • Cool temperatures, long periods of standing, and repetitious physical tasks make the work tiring. • Butchers are more susceptible to injury than are many other workers.
Education Meat processors receive little to no training prior to being hired in the career. Most acquire their skills on the job through formal and informal training programs. Generally, on-the-job trainees begin by doing less difficult jobs, such as making simple cuts or removing bones. Trainees also may learn to roll and tie roasts, prepare sausage, and cure meat. Those employed in retail food establishments are often taught operations such as inventory control, meat buying, and record keeping.
Career Resources AMI - American Meat Institute Internet: http://www.meatami.com/ National Food Processors AssociationInternet: http://www.nfpa-food.org/ Meat Processing Internet: http://onescience.tradepub.com/free/mp/ Western Technology Center Internet: http://www.wtc.tec.ok.us/bf_meat.html Expert Rating Internet: http://www.expertrating.com/jobs/Specialist-jobs/Meat-Processing-jobs.asp
