Neckbone Saw

TASK DESCRIPTION

Employee will be required to work with a meat hook in the non-dominant hand. The employee will be required to saw the chuck measurement meeting company specifications. The employee will have to square the short rib section of the chuck before placing on the cut table. The employee will work in a wet environment.

TASK PROCEDURE

• Using your hook hand and dominant hand position the chuck to make the saw cut
• Saw cut should be made so the cut is 1” from the rope meat at the neck curvature and 4½ “ from the eye muscle on the rib end
• Square up the short rib section by sawing the brisket side
• Using water on the saw bed will help sliding the chuck
• Use lock out/tag out procedure when not using the saw or changing the saw blade
• Other duties as assigned