Intern
Intern - Carcass Merchandiser
Summary: As a Carcass Merchandiser Summer Intern, you will be in a plant environment checking refrigeration, spacing, ribbing, and lighting in all grading areas and reporting discrepancies to the sales manager and production management. Throughout the 10 to 12 week period you will have the opportunity to explore different divisions and departments, while learning the various aspects of the meat processing industry, both from a line inspection perspective and from an overall viewpoint. You will obtain an understanding of the USDA beef grading standards and recognize how to work with graders in order to achieve optimum grade application. Your training will also teach you to apply Tyson selection and discounting specifications for processing. It is essential to be able to work with production management to achieve ideal accumulation of shipments, maintain maximum efficiency in carcass loading, and monitor inventories of sales coolers. QUALIFICATIONS: Education: Students should be sourced from an Agricultural Bachelors degree program and in good standing. Must have completed sophomore year. Experience: Some Meat evaluation experience is a plus. Communication Skills: Strong written and verbal communication skills are a must. Computer skills: Knowledge of MS Office applications (Word and Excel) is preferred. Special Skills: Evaluation of beef carcass quality attributes will require good visual acuity and capacity for rapid decision making.