Meat Market Managers cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as the following:

• Cut, bone, or grind cuts of meat with safe operation of tools
• Weigh, wrap, price and display cuts of meat 
• Cut or prepare meats to specification or customer’s orders
• Should possess good interpersonal skills, effective selling skills, and have an      outgoing personality. 
• Ability to lift 50lbs. occasionally and 25lbs constantly. 
• Ability to bend, kneel, and stand for extended periods of time. 
• Must be able to work in a cold environment. 
• Must be at least 18 years old.
• Moving meat from coolers to cutting area and returning meat to coolers
• Ability to supervise people, including training and development 
• Count and record inventory levels
• Sharpen and adjust cutting equipment
• Perform all other duties as assigned by management.