A Butcher or Meat Cutter butchers cows, pigs or other animals for meat and prepares different cuts of meat for retail or wholesale customers or for a food processing company.
The Meat Cutter is responsible for breaking down primal and sub-primal cuts — with a strong emphasis on middle meats such as ribeye, strip loin, and tenderloin — into finished products that meets BSF's yield, quality, and specification standards. This is a hands-on, floor-based role working directly with knives, band saws, portion cutters, and cube machines in a cold, fast-paced production environment. Precision, consistency, and a disciplined approach to food safety are the foundation of this job. What leaves the meat room reflects directly on BSF's reputation with its customers, and every cut matter.
CORE RESPONSIBILITIES
Cutting & Breakdown Perform primal and sub-primal breakdown with a focus on middle meats (ribeye, strip, tenderloin, and related cuts) Execute precise knife work to separate, trim, and portion product to customer and company specifications Operate standard meat room equipment, including band saws, portion cutters, and cube machines, safely and correctly Adjust cutting technique and equipment settings to match varying specs and order requirements Yield & Quality Control Understand and consistently hit yield targets and trim standards for each cut Monitor and minimize trim loss, reporting variances that fall outside acceptable ranges Identify and separate product that doesn't meet specs before it moves downstream Follow written cut specifications accurately and flag discrepancies to supervision Food Safety & Sanitation Follow USDA and HACCP requirements for all cutting, handling, and packaging activities Maintain sanitary work practices, including proper knife and equipment sanitation between uses Complete required food safety and quality documentation accurately and on time Report food safety, quality, or equipment concerns immediately
PHYSICAL REQUIREMENTS & WORK ENVIRONMENT
Work is performed in a cold room environment (typically 28-40°F) for the full shift Ability to stand for extended periods, up to a full shift, on wet and cold floors Ability to lift, carry, and move boxes and product up to 80 lbs repeatedly throughout the shift Ability to work safely with sharp knives and power equipment in close proximity to coworkers Flexibility to work required hours, including early starts, overtime, and weekends as production demands
WHAT THIS ROLE REQUIRES
Demonstrated knife skills and experience with primal/sub-primal breakdown, particularly middle meats 3-5 Years of cutting experience in established environment Working knowledge of yields, trim standards, trim loss, and cut specifications Hands-on experience with band saws, portion cutters, cube machines, or similar meat room equipment Understanding of USDA regulations and HACCP principles as applied on the production floor Ability to work safely and efficiently in a cold, physically demanding environment Reliability and consistency the meat room depends on every cutter showing up and producing to spec, shift after shift Attention to detail and pride in producing a consistent, high-quality product
HOW WE WORK AT BSF
Quality at BSF starts on the cutting floor. We expect the people closest to the product to treat every cut, every case, and every pallet as if the customer is standing right there. You take ownership of your station — your cuts, your yields, your cleanup You speak up when something doesn't look right, whether it's a spec issue, a safety issue, or an equipment issue You show up ready to work on time, in proper gear, and ready to move at production pace You look out for the people working next to you — safety on the floor is everyone's job You take pride in the work: a clean cut, a good yield, and a safe shift
