Employees pull a chunk of meat from the conveyor and perform various cutting actions to remove excess fat. After all fat is removed the entire chunk is cut into two pieces with one being about one quarter of the entire piece and the other being about three quarters of the entire piece. Both pieces are then replaced on the conveyor line. Generally, while the fat is being trimmed from one chunk employees pull a second chunk from the conveyor to be worked on as the first piece is completed. Employees use a hook on the non-cutting hand to pull meat from the conveyor and to turn and reorient meat during the trimming process.
Employees stand for the duration of the task.
Three separate employees are depicted performing this task. After the meat has been pushed into the bag the entire unit is removed to a machine which evacuates the bag and seals it. The sealed bags of meat are placed on a rack which goes to the freezer. One employee places meat into the chute and pushes it down toward the bag. Another employee holds the bag over the chute end and places a new bag over the end.