Works in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.
This career is part of the Agriculture, Food and Natural Resources cluster Food Products and Processing Systems pathway.
A person in this career:
- Removes bones, and cuts meat into standard cuts in preparation for marketing.
- Cuts, trims, skins, sorts, and washes viscera of slaughtered animals to separate edible portions from offal.
- Slaughters animals in accordance with religious law, and determines that carcasses meet specified religious standards.
- Slits open, eviscerates, and trims carcasses of slaughtered animals.
- Tends assembly lines, performing a few of the many cuts needed to process a carcass.
- Severs jugular veins to drain blood and facilitate slaughtering.
- Shaves or singes and defeathers carcasses, and washes them in preparation for further processing or packaging.
- Trims, cleans, or cures animal hides.
- Shackles hind legs of animals to raise them for slaughtering or skinning.
- Skins sections of animals or whole animals.