Our Here’s How feature continues this week with a look at another vocation in the food industry.

Naturally, a valid Food Handlers’ Permit is a must-have for persons interested in becoming a meat cutter — someone who prepares primal cuts into smaller cuts for sale. Not to be confused with a butcher — one who slaughters and cleans meat for market, though both occupations require a ‘strong stomach’, as they say, and are far more complex than they appear at first glance. This week Thursday Food, with the aid of Kirk Thompson, supervisor at Loshusan supermarket’s meat department, shares the details on what it takes to enter this area of the food industry.

To Become A Meat Cutter…

The majority of Jamaican meat cutters enter the profession by apprenticeship. “In Jamaica, the only document needed to become a meat cutter is a Food Handlers’ Permit — although it is said that in other countries, one has to apply for a meat cutters’ certificate,” Kirk Thompson explains. “You also need to be aware at all times, and have lots of common sense. The best way to excel as a meat cutter is to gain as much experience in the field as possible. The more experienced you are, the more money you stand to make,” he continues. Another very important requirement is mathematical knowledge, as the meat cutter is also responsible for pricing the cuts for sale. “All of this takes about two years to master, but if someone is really interested it could take less time, then you can start learning how to work the saw. That’s tricky, no one works the electric saw without having at least two years of experience,” Thompson concludes.

Other requirements include:

o Basic English and mathematics.

o Good personal hygiene.

o Knowledge of knife use — it takes at least six months to learn how to properly use each.

o Knowledge of various meat cuts — this can take up to a year.

o Four meat knives —for boning, deboning, carving and steak.

o A steel and a stone for sharpening purposes.

o A healthy interest in the profession.