Scary Nam Era Butcher Knife

[BruceHMX]

When I was in there was a separate MOS within the food service field that specifically dealt with this. I do not recall what the MOS was or at what level they worked. Not only were they meat inspectors but they also knew the procurement process and standards. I assume this would also apply to the slaughtering process. There was a fellow troop in basic training that had selected this MOS.

Information

Warning: This is a relatively older thread This discussion is older than 360 days. Some information contained in it may no longer be current.