Experience with meat cutting tools (knives, saws, grinders, slicers)
Knowledge of meat products, cuts, and quality standards (beef, pork, poultry, etc.)
Ability to follow safety and sanitation procedures (OSHA, USDA, or FDA guidelines)
Basic math skills for weighing and pricing
Physical stamina – standing for long periods, lifting heavy pieces of meat (often 40–80 lbs)
Good hand-eye coordination and knife skills
Customer service skills (if dealing with customers directly)
Ability to work in cold environments (refrigerated areas)
