A professional who prepares meat for use in making ground and smoked meat products, such as sausage and bologna. Respnsibilities include:

• Obtains specified meat from stock and carries to cutting table.
• Cuts and trims meat from bone and dices meat, using knife, cleaver, and bandsaw.
• Weighs meat on platform scale and places in tubs.
• Tags each tub for weight and contents.
• May grind meat.