Temp Hourly, Research/Skilled Craft Position at Wolf Pack Meats

Position will under general supervision assist with carcass processing for the fabrication of wholesale and/or retail cuts of meat to USDA requirements and research protocols; beef, lamb, and pork will be processed to industry standards; wholesale processing will be performed to Institutional Meat Purchase Specifications (IMPS) and National Association of Meat Purveyors (NAMP) specifications. Retail processing will be done to National Livestock and Meat Boards guide. Under general supervision will follow the USDA inspection rules and regulations for carcass harvesting to assist with the slaughter of beef, lamb, and pork. Position will assist in the production of sausage making, curing, and smoking of meats to USDA requirements and to research protocols, including the ability to assist in producing a value-added product from lesser quality meat products, or to expand variety to a commodity cut of meat, i.e.: sausage products (both fresh and cooked), corned beef, hams, bacon, marinated and tumbled meats (shish kebobs), pastrami, etc.

Job Requirements:

position will gather research data of each animal slaughtered at the meat plant. Data collection may vary from animal to animal depending on the research project, i.e.: electrical stimulation, grade and yield on carcass, gravity measurements, boning yields, and smoking yields. Position will under general supervision, performs all daily sanitation procedures that are performed to USDA inspection rules and regulations. Equipment used for slaughter, processing, and/or further processing, as well as walls, floors, restrooms, etc., are available for USDA inspection. Position will be trained on safety procedures and operation of equipment and/or tools used in the plant. Daily, weekly, and monthly sanitation chores are to be performed in compliance with the USDA inspector in charge and University policy. Under general supervision, the position will prepare beef, lamb, and or pork carcasses, or cuts of meat to be prefabricated in such a manner for classroom meat lab) instruction as needed. The position requires the ability to tolerate standing and working in a cold environment daily and must be able to life in excess of 140-pound carcasses for short durations. It is preferred that the successful candidate have 2 years as a journeyman meat cutter and an understanding of HACCP guidelines and operating procedures. Preference will be given to candidates that have experience working in a USDA inspected facility and have an understanding of USDA requirements.