Meat trimming,
or the art of having a sharp eye

Once the quarter of meat is boned, it passes into the expert hands of the trimmers. They cut up the meat, slice it, and remove the gristle and fat. These operations require a sharp eye to quickly analyse the product before them, and flawless dexterity to remove the gristle and fat from the meat.


The trimmer also fulfils an inspection role, by detecting any possible flaws and checking that all the cartilages and small bones have effectively been removed, while respecting the raw material.
And the trimmer can just as well be a woman as a man: women account for 20% of our workforce.