Polokwane, South Africa | Posted on 31/03/2026

• Carcass Breakdown and Processing: Break down porkcarcasses into primals and retail cuts. Perform deboning, trimming, andportioning of meat. Ensure correct cutting techniques to maximiseyield. Produce consistent, high-quality cuts according tospecifications.
  
• Yield and Waste Control: Minimise trimming lossesand unnecessary waste. Work accurately to improve overall carcassyield. Identify and report inefficiencies in cutting processes.
• Quality Control: Ensure all meat products meetcompany and customer standards. Maintain clean cuts with goodpresentation. Ensure correct portion sizes and product consistency.
• Hygiene and Food Safety: Follow strict hygiene andsanitation procedures. Comply with all food safety standards (HACCPprinciples). Maintain a clean and organised workstation. Ensure properhandling and storage of meat products.
• Production Effic...