Green Meat Grader
Inspect and sort pork cuts.
Data from U.S. Department of Labor
What do Green Meat Graders do?
Inspects and sorts pork cuts, such as hams, shoulders, bellies, and fatbacks, preparatory to curing: Examines and feels meat for defects, such as bruises, thickness of skin, shape, and broken leg bones. Segregates pork cuts not meeting standards. Weighs and segregates cuts according to weight and size. May push thermometer into meat to ascertain if it is too cold for processing. May stamp government inspection seal on approved lean shoulders, using rubber stamp.
Should I be a Green Meat Grader?
You should have
degree or higher and share these traits:
You pay close attention to all the little details.
You're able to listen, communicate, and work with tons of different people.
You enjoy flying solo and doing things your own way.
Also known as:
Grader, Green Meat, Green-Lumber Grader
How to become a Green Meat Grader
Most Green Meat Graders have no higher education and get on-the-job training. Think about earning a Certificate or Associate's degree to increase your competitiveness in the field.
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