Meat Cutter (037) Enlisted Personnel

Cuts, whole carcasses, such as beef and lamb, into halves, quarters, or smaller cuts. Prepares meat for distribution to units from a commissary or refrigeration plant.
Makes finer cuts to fill weight requirements of various units. Balances deliveries to distribute desirable cuts evenly. Weighs and stores meat.
Uses knives, hand saws, and cleavers.
Must know methods of cutting meat to avoid waste. Must know which cuts are adapted to a specific purpose.

Alternate nomenclatures:

  • Butcher
  • Foreman, Butcher

Suitable Substitutions