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Overview:

Consumer-sized pieces of meat are cut, trimmed, or prepared for usage or sale in retail outlets.

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Estimate needs and order or requisition meat supply to keep stock levels high.
Boning knife, skewer, and twine are used to shape, lace, and tie roasts.
To prepare meats like beef, pig, chicken, and fish in culinary form, cut, trim, bone, tie, and grind them.
Prepare customised beef slices requested by clients.
Meat slices should be wrapped, weighed, labelled, and priced.
To assure meat quality, receive, examine, and store meat as soon as it arrives.
Prepare and position meat cuts and items in the display counter to make them seem appealing and grab the interest of the consumer.