Meat Packer Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing

• Huge knowledge of animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
• Remarkable knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people.
• Profound knowledge of techniques and equipment for processing meat for consumption, including storage/handling techniques.
• Strong knowledge of machines and tools used for processing and packing of meat, including their repairs and maintenance.
• In-depth knowledge of production processes, quality control, costs, and other techniques for ensuring profitable manufacture and distribution of goods.
• Exceptional ability to work effectively individually and in a group.
• Proven ability to lift load of over 60lbs.
• Immense communication, both oral and written skills.
• Great ability to follow work guidelines and meet target on assigned tasks.

• Weighed and packed meat cuts and meat byproducts.
• Weighed hams, butts, ribs, loins, skins, and inedible meat products on scales by truckload, cartons, boxes, and individual cuts.
• Wrapped and packed cuts and carcass parts according to weight, grade, and customer order.
• Trimmed cuts.
• Formed boxes, closed flaps, and tended strapping (carton closing) machine.
• Inspected products for quality.
• Recorded quantity, type product, and weight for quality control.
• Stenciled shipping information on cartons.

• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Skin sections of animals or whole animals.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Stun animals prior to slaughtering.

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