Cameron Randell

Butcher Apprentice / Butcher

Ryan's Quality Meats

10.2018 - 10.2023

Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Complied with food safety, hygiene and sanitation regulations for safe food preparation.
Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Adhere to safety and cleanliness standards and maintained equipment.
Used boning knife, skewers and twine to shape, lace, and tie roasts.
Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Labeled meat items clearly and accurately with allergen information and expiration dates.
Stocked, rotated and priced merchandise to meet store standards.
Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
Replenished butcher counter displays to maintain fresh, appealing produce.
Used cash registers to total sales and collect money from customers.
Learned different selections and types of poultry, pork, beef and fish from head butcher.
Prepared meat into forms ready for cooking by boning, tying, grinding, cutting and trimming meats.
Used skewers, bone knives and twine to lace, tie and shape roasts.
Observed and practiced butcher's role in audit and inspection process.
Produced meat and poultry products to specifications of customers for sale.
Applied hand-eye coordination and physical agility to manually handle carcasses for butchery processes.
Implemented health and food safety protocols for food sales and production environments.
Performed primary and secondary butchery skills with steak and boning knives, hand saws, cleavers, banding needles to cut meats.
Facilitated cold storage, stock control and safe movement of meat and poultry in butchery environment.
Performed meat inspections and checked temperature environment to maximize food safety.
Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
Adjusted machine settings to accommodate different cuts of meat.
Trimmed fat to remove undesirable parts from cuts of meat.
De-boned and ground meat to prepare cuts and portions for sale.
Managed waste and disposal to comply with environmental regulations and minimize waste.