Butcher
Dunlap Meats
Foreston, MN
07.2021 - 06.2023
- Adhere to safety and cleanliness standards and maintained equipment.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Wrapped meat produce to maintain quality, freshness and condition.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- De-boned and ground meat to prepare cuts and portions for sale.
- Prepared and cooked meat products to provide customers with samples and test product quality.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Packaged and labeled meat items in preparation for sale to customers.
