Primal & Subprimal Meat Cutter | Fabrication Specialist

Workforce Recruiter; Mansfield (OH); On-site; USD 28,000 - 41,000; Full time

Job summary

Workforce Recruiter is seeking a Meat Fabrication Specialist for our client in Mansfield, Ohio. The role focuses on primal and custom processing, breaking down beef into wholesale-ready cuts and fulfilling custom orders.

The position requires at least 1 year of meat cutting experience, strong sanitation and HACCP knowledge, and the ability to work a full shift in a cold, production environment. 1st shift, Monday–Friday.

Qualifications

• 1+ years meat cutting or processing experience in a plant, wholesale operation, or similar setting.
• Strong primal and subprimal breakdown skills preferred.
• Boning experience on rounds and chucks is a plus; training available for the right candidate.
• Solid understanding of food safety, sanitation, and HACCP requirements.
• Physically able to stand a full shift, lift 50+ lbs, and work in a cold environment.

Responsibilities

• Break beef carcasses into primal and subprimal cuts for wholesale distribution.
• Process custom orders down to retail and portion-cut specifications.
• Perform boning work on chucks and rounds as needed.
• Handle grinding, packaging, labeling, and proper product storage.
• Keep knives sharp, clean, and properly sterilized throughout the shift.
• Operate processing equipment safely and according to facility standards.
• Follow all HACCP and FSIS protocols without exception.
• Assist with end-of-shift cleanup and sanitization of the fabrication room and equipment.
• Support cooler organization and load-out for wholesale and custom orders as needed.

Skills

Meat cutting

Primal/subprimal breakdown

Boning

Food safety/HACCP

Stamina/physical work

Cold environment tolerance

Job description

Workforce Recruiter is seeking a Meat Fabrication Specialist for our client in Mansfield, Ohio. The role focuses on primal and custom processing, breaking down beef into wholesale-ready cuts and fulfilling custom orders.

The position requires at least 1 year of meat cutting experience, strong sanitation and HACCP knowledge, and the ability to work a full shift in a cold, production environment. 1st shift, Monday–Friday.