Slaughterers and Meat Packers

Tasks

Supplemental Tasks Include:

• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Trim, clean, or cure animal hides.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Skin sections of animals or whole animals.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Stun animals prior to slaughtering.
• Wrap dressed carcasses or meat cuts.

The data sources for the information displayed here include: O*NET™. (Using onet28)