Meat Cutter / Butcher — Steady Mon-Fri Production Role

Snelling Austin; Austin (TX); On-site; USD 21,000 - 29,000; Full time

Job summary

Snelling is seeking a Meat Cutter / Butcher for a meat production facility in South Austin. This full-time role offers a steady Monday–Friday schedule in a production environment, requiring prior meat-cutting or butcher experience and the ability to cut large pieces of meat using a knife and bone saw.

You will work with a team to cut, trim, and process meat, weigh and label products, and maintain safety and sanitation standards in a cold environment (35–45°F).

Qualifications

• Previous meat-cutting or butcher experience is required.
• Must be comfortable using a knife and bone saw.
• Experience cutting large pieces of meat.
• Willingness to learn and follow proper cutting and safety procedures.
• Ability to work in a cold environment, approximately 35-45°F.
• Ability to stand for extended periods and perform repetitive cutting, lifting, bending, and reaching.
• Ability to lift up to 50 lbs.
• Dependable and able to work Monday-Friday.
• Good attention to detail and ability to work as part of a team.

Responsibilities

• Cut, trim, and portion large cuts of beef, pork, poultry, and other meat products.
• Use knives, bone saws, and other meat-cutting equipment safely.
• Cut and process large pieces of meat according to production specifications.
• Inspect meat for quality and proper texture.
• Follow daily production schedules and meet production goals.
• Weigh, label, and record product quantities.
• Maintain a clean and sanitary work area.
• Follow food safety, sanitation, and workplace safety procedures.
• Work with production and packaging teams to keep workflow moving efficiently.

Skills

Meat-cutting experience

Lifting up to 50 lbs

Tools

Knife

Bone saw

Job description

Snelling is seeking a Meat Cutter / Butcher for a meat production facility in South Austin. This full-time role offers a steady Monday–Friday schedule in a production environment, requiring prior meat-cutting or butcher experience and the ability to cut large pieces of meat using a knife and bone saw.

You will work with a team to cut, trim, and process meat, weigh and label products, and maintain safety and sanitation standards in a cold environment (35–45°F).