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Responsible for processing beef and pork into primal cuts and other portions. This includes butchering, deboning, and portioning meat according to specific guidelines. The worker must ensure that all meat is processed efficiently and hygienically, adhering to safety standards and quality control measures. Responsibilities also include maintaining equipment and following protocols for meat handling and storage to ensure safety and quality.
POEA License No. : POEA-143-LB-101322-R