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Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments. Excludes “Meat, Poultry, and Fish Cutters and Trimmers” (51-3022) who perform routine meat cutting. |
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- Remove bones, and cut meat into standard cuts in preparation for marketing.
- Sever jugular veins to drain blood and facilitate slaughtering.
- Tend assembly lines, performing a few of the many cuts needed to process a carcass.
- Shackle hind legs of animals to raise them for slaughtering or skinning.
- Slit open, eviscerate, and trim carcasses of slaughtered animals.
- Stun animals prior to slaughtering.
- Skin sections of animals or whole animals.
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- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction..
- Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques..
- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods..
- English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar..
- Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process..
- Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications..
- Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology..
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