MEATCUTTER, RETAIL

SEATTLE – PUGET SOUND MEATCUTTERS APPRENTICESHIP COMMITTEE

Washington (SAA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

2.7K

OJT hours

Cutting Fresh Meat – Saw time

Cutting Fresh Meat – Knife/block time: includes trimming steaks, chops, and roasts

Grinding Fresh Meat: Beef, Pork, Lamb, and Poultry

200

Prepare for packaging, trimming, slicing: Offal meats (Liver, Kidney, Tripe and other variety meats), and Smoked Meats (Ham, Smoked Hocks and Neck Bones)

100

Wrapping and Pricing Meats and preparing signage

400

Stocking: Meat Counter, Working the Hanging Deli load (Lunch meats, Bacon), Miscellaneous Meat Department items and posting signage

500

Customer Service: includes promotion, responding to customer questions, assisting with selection or preparation of various cuts of meat, and making recommendations

150

Work in the Service Seafood Department: filleting, cutting, packaging, and stocking Seafood items, signage, and customer service

300

Cooler Work: Rotation of stock and throwing the incoming meat load

350

Meat and Seafood Department clean-up, and Tool Maintenance (sharpening knives and replacing blades)

300

Use of computer for ordering fresh meat, frozen items, seafood, deli (lunch meat) and other, checking orders received, and the daily cutting list

200

Performing Book Work (Changing Prices, reports, inventory, logging invoices)

100

Related Instruction Outline