Butcher/Meat Cutter

Position Summary

The ideal candidate will have experience breaking down premium meat and subprimals with precision and consistency. This role requires strong fabrication skills, excellent yield management, and the ability to produce retail and foodservice cuts while maintaining Eataly's high standards for quality and presentation.

Key Responsibilities

• Fabricate and portion premium beef, veal, lamb, and poultry products

• Utilize advanced knife skills with minimal reliance on power saws

• Maintain proper trimming standards, yields, and presentation

• Follow all food safety, sanitation, 

• Manage inventory and minimize waste

• Support merchandising and case presentation

• Assist customers and educate guests on premium meat selections and cooking techniques

• Work collaboratively with chefs, market managers, and purchasing teams

Required Fabrication Experience

Candidates should be capable of producing the following cuts:

Wagyu & Premium Beef

• A5 Wagyu New York Strip

• American Wagyu Filet Mignon

• American Wagyu Boneless Ribeye

• American Wagyu Flat Iron

• American Wagyu Zabuton

• American Wagyu Skirt Steak

• American Wagyu Flank Steak

• American Wagyu Picanha

• Double R Ranch Filet Mignon

• Double R Dry-Aged Tomahawk

• Double R Dry-Aged Ribeye

• Double R Dry-Aged New York Strip

• Double R Prime New York Strip

• Double R Hanger Steak

• Double R Flank Steak

Veal

• Veal Osso Buco

Lamb

• Frenched Lamb Racks

Poultry

• Spatchcocked Marinated Chickens

Hourly rate: $18.00