magarefe

Description

**What Does a Magarefe Do (Roles and Functions):** * **Slaughtering and Skinning:** Responsible for the final stage of the animal's life and initial carcass preparation. * **Deboning and Cutting:** Separates meat cuts, preparing\-them for sale. * **Offal Handling:** Handles offal and viscera in accordance with hygiene standards. * **Work in Slaughterhouses:** Primary workplace includes slaughterhouses, butcher shops, and meat distribution centers. * Typically, a **magarefe is the first professional to handle animal meat** * **Key Activities and Responsibilities:** * **Slaughtering and Primary Processing:** Performs exsanguination and carcass preparation, ensuring humane and technical slaughter. The magarefe primarily works in slaughterhouses, abattoirs, meat distribution centers, and meat product manufacturing facilities. Unlike the butcher—who focuses more on final retail—the magarefe specializes in the initial processing of protein. * **Deboning and Cutting:** Performs deboning, trimming, and separation of meat cuts (beef, pork, poultry), preparing\-them for consumer markets or industrial processing. * **Hygiene and Handling:** Cleans and processes offal, while ensuring proper sanitation of utensils, tools, and machinery. * **Quality Control:** Monitors receipt, weighs, portions, and packages meat, ensuring temperature control and compliance with Good Manufacturing Practices (GMP). * **Safety:** Uses personal protective equipment (PPE) and complies with occupational safety regulations. Salary: R$1\.670,00 \- R$2\.100,00 per month Benefits: * Medical assistance * Dental assistance * Fuel allowance * Basic food basket * Partnerships and commercial discounts * Private pension plan * Life insurance * Transportation voucher Workplace: On-site