A professional who supervises and coordinates activities of workers engaged in cutting cattle, sheep or swine carcasses into standard cuts, removing bones and trimming excess fat from cuts, and preparing special cuts for marketing. Respnsibilities include:

• Instructs new employees in cutting carcasses and preparing special cuts.
• Examines cuts of meat to determine if quality standards are met.
• Directs cooler room worker in selection of carcasses to be processed.
• Performs other duties as described under supervisor master title.