Slaughterers and Meat Packers

Work 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.

Job Task

• Trims headmeat and otherwise severs or removes parts of animals heads or skulls.
• Wraps dressed carcasses and/or meat cuts.
• Trims, cleans, and/or cures animal hides.
• Removes bone and cuts meat into standard cuts to prepare meat for marketing.
• Grinds meat into sausage.
• Slaughters animals in accordance with religious law and determines that carcasses meet specified religious standards when slaughtering is performed for religious purposes.
• Slits open, eviscerates, and trims carcasses of slaughtered animals.
• Cuts, trims, skins, sorts, and washes viscera of slaughtered animals to separate edible portions from offal.
• Washes and/or shaves carcasses.
• Shackles hind legs of animals to raise them for slaughtering or skinning.
• Severs jugular vein to drain blood and facilitate slaughtering.
• Saws, splits, or scribes slaughtered animals to reduce carcasses.
• Stuns animals prior to slaughtering.
• Skins sections of animals or whole animals.

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