Job Description:

• 1) 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.

• 2) Segregates pork cuts not meeting standards.

• 3) Weighs and segregates cuts according to weight and size.

• 4) May push thermometer into meat to ascertain if it is too cold for processing.

• 5) May stamp government inspection seal on approved lean shoulders, using rubber stamp.