* Prepare and inspect various cuts of meat according to customer requests and standard procedures.
* Expertly cut, trim, debone, and portion meat using tools such as knives, saws, and cleavers while minimizing waste.
* Use saws to cut bones into smaller pieces and trim them to produce chops, joints, steaks, and other specific cuts.
* Remove bones, gristles, excess fat, rind, and other unwanted materials while upholding high-quality standards.
* Arrange and maintain attractive meat displays with accurate labeling, pricing, and presentation.
* Monitor inventory levels, rotate stock for freshness, and inform management of restocking needs.
* Follow food safety and hygiene regulations by ensuring proper handling, storage, and cleanliness of the workspace and equipment.