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Overview
Meat cutter work is about cutting animal carcasses into larger and smaller parts for further processing and removing bones by hand or with machinery.
In job descriptions, look for carcass cutting, deboning, knife handling, meat processing equipment, cooling rooms, hygiene procedures, sanitation, refrigeration and food-production documentation.
Explore this occupation
Open in Job ExplorerWhat the work can involve
Meat cutter work is physical food-production work around carcasses and cuts. Tasks can include dividing carcasses, deboning, trimming, moving heavy pieces, keeping knives sharp and working in chilled areas.
Skills and specializations
Useful strengths include animal anatomy for food production, knife handling, meat processing equipment, HACCP, hygienic procedures, sanitation, refrigeration and documentation of meat production.
Salary context
Salary context depends on cutting speed, deboning skill, machine use, cold-room work, hygiene responsibility, shift pattern, physical demands and whether the role includes quality checks or training.
Career paths
Paths can move from entry-level meat processing into skilled cutting, deboning, line coordination, quality control, cold-room equipment work or supervision in meat production.
Good to know
Check adverts for carcass types, cuts handled, hand or machine deboning, knife requirements, cooling-room conditions, hygiene systems, lifting expectations and documentation duties.
Editorial note
This guide gives editorial career context for meat cutter work. It is not official labour-market statistics or salary data.
Map overview
Click the map to search for meat cutter jobs.
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O*NET relationships
See occupations connected to this ESCO occupation in the official O*NET–ESCO mapping. The relationship type comes from the source and is not a ranking or recommendation.
O*NET relationships: 3
Butchers and Meat Cutters
51-3021.00
Close relationship
The occupations are closely related, but the official mapping does not treat them as exact equivalents.
Open in O*NETSlaughterers and Meat Packers
51-3023.00
Close relationship
The occupations are closely related, but the official mapping does not treat them as exact equivalents.
Open in O*NETMeat, Poultry, and Fish Cutters and Trimmers
51-3022.00
O*NET occupation is broader
The O*NET occupation covers a broader field of work than this ESCO occupation.
Open in O*NETSource and method
These relationships come from the official European Commission O*NET–ESCO crosswalk.
Relationship direction: O*NET occupation to ESCO occupation.
Several O*NET occupations can point to the same ESCO occupation, and one O*NET occupation can point to several ESCO occupations.
AltoTrail preserves the source relationship type. The order is technical and does not show which occupation is best, most relevant or recommended.
AltoTrail validates and presents the source relationships without adding ranking or recommendation semantics.
Alternative labels
Occupation group
Butchers, fishmongers and related food preparers (7511)
Source facts
| ESCO URI | http://data.europa.eu/esco/occupation/05f6eaeb-b285-46bd-a44a-225bd429e329 |
|---|---|
| ESCO code | 7511.4 |
| ISCO group | 7511 |
| Concept type | Occupation |