We are looking for an experienced butcher to join our team.  He must have experience in the meat-processing industry, specifically in animal slaughtering and meat processing from carcasses. He should be able to perform all primal, sub-primal and secondary cuts for retail (Including Ribeye, T-bone, Sirloin  and Rump steaks as well as beef shank, top blade and bottom blade). Experience with a band saw, and proper knowledge about safety procedures and retail meat cuts are a requirement.

Hours required: 2-3 days per week
Must be willing to travel to and stay overnight on location.

Image Gallery

No images.

Map Location