Meat Processor

Company: Dennison Meat Locker
Location: 109 Farm Rd, Dennison, MN 55018
Employment Type: Full-Time
Pay: $16–$25 per hour (starting pay based on experience; higher rates for qualified candidates; we are willing to train motivated individuals with no prior experience)

Benefits:

• Paid time off, including Minnesota-mandated Earned Sick and Safe Time (up to 48 hours per year)
• Deep discounts on meat purchases for employees

About Dennison Meat Locker
Dennison Meat Locker is a family-owned custom meat processing facility proudly serving southern Minnesota since 2001. Located in Dennison (convenient to Northfield, Cannon Falls, Faribault, Owatonna, Red Wing, and surrounding areas), we specialize in high-quality custom processing of beef, pork, poultry, lamb, and wild game (especially venison/deer). We also produce homemade smoked sausages and offer retail USDA-inspected meats. Our small team focuses on craftsmanship, food safety, customer satisfaction, and supporting local farmers and hunters. If you take pride in hands-on work and delivering top-notch products, join us!Job Summary
We're hiring a full-time Meat Processor to handle the full range of custom meat processing tasks. You'll bone, cut, wrap, grind, stuff, and smoke meats from a variety of animals (primarily beef, pork, poultry, and wild game). This role involves physical work in a cold environment, attention to detail for quality cuts, and helping meet customer specifications. We welcome beginners—we'll provide training—but experience in meat processing can earn you a higher starting wage.Key Responsibilities

• Bone, trim, and cut carcasses or primal cuts into steaks, roasts, chops, and custom portions using knives, band saws, and other tools.
• Grind meat for ground products, ensuring proper fat ratios and consistency.
• Stuff sausages, brats, links, or other products using stuffing equipment.
• Smoke sausages and other items as needed.
• Wrap, vacuum-seal (cryovac), label, weigh, and package finished products according to customer orders and safety standards.
• Perform initial slaughter preparation and assist with slaughter when required.
• Occasionally help customers load finished orders or assist in the retail area.
• Inspect and trim meat for quality, removing defects, excess fat, sinew, or bones.
• Clean and sanitize equipment, tools, work surfaces, and the facility daily (following food safety and USDA guidelines).
• Receive, hang, and prepare incoming animals/carcasses as part of the workflow.
• Lift and handle items up to 50 lbs regularly (team assistance available for heavier loads).
• Work efficiently in a small team to meet daily production goals, with extra hours during peak seasons.

Requirements

• Ability to lift up to 50 lbs repeatedly and stand/walk for 8+ hour shifts in a cold, refrigerated environment.
• Comfortable working with knives, saws, grinders, stuffers, smokers, and raw meat/animal products (including blood and wild game).
• Strong attention to detail, reliability, and commitment to cleanliness and food safety.
• Basic math skills for weighing, measuring, and following recipes/instructions.
• Willingness to work full-time with occasional overtime during busy seasons: chicken/poultry season (summer) and venison/hunting season (October–December).
• Punctual, team-oriented, and able to follow directions.
• High school diploma or equivalent preferred (not required).
• No prior experience necessary—we provide on-the-job training. Experience in butchering, meat cutting, sausage making, or food processing is a plus and qualifies for higher starting pay.

Work Schedule & Environment

• Primarily Monday–Friday (e.g., 8 AM–5 PM), with occasional Saturdays (e.g., 8 AM–2 PM).
• Extra hours/overtime required during peak seasons (summer for poultry, fall for venison).
• Cold, wet, and sometimes noisy processing facility (PPE provided: gloves, aprons, boots, etc.).

If you're hardworking, detail-oriented, and excited about meat processing, we'd love to talk! Apply by emailing your info/resume to ------------, stopping by the shop during business hours. Walk-ins welcome—bring your questions!