A professional who inspects and sorts pork cuts, such as hams, shoulders, bellies, and fatbacks, preparatory to curing. Respnsibilities include:

• Examines and feels meat for defects, such as bruises, thickness of skin, shape, and broken leg bones.
• Segregates pork cuts not meeting standards.
• Weighs and segregates cuts according to weight and size.
• May push thermometer into meat to ascertain if it is too cold for processing.
• May stamp government inspection seal on approved lean shoulders, using rubber stamp.