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Meat, Poultry, and Fish Cutters and Trimmers - 51-3022.00

O*NET-SOC Description

Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.

51-0000	Production Occupations
51-3000	Food Processing Workers
51-3020	Butchers and Other Meat, Poultry, and Fish Processing Workers
51-3022.00	Meat, Poultry, and Fish Cutters and Trimmers

45-2041.00	Graders and Sorters, Agricultural Products
45-2093.00	Farmworkers, Farm, Ranch, and Aquacultural Animals
51-3021.00	Butchers and Meat Cutters
51-3023.00	Slaughterers and Meat Packers
51-3091.00	Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3092.00	Food Batchmakers Bright Outlook
51-9032.00	Cutting and Slicing Machine Setters, Operators, and Tenders
51-9111.00	Packaging and Filling Machine Operators and Tenders
53-7063.00	Machine Feeders and Offbearers
53-7064.00	Packers and Packagers, Hand

Clean and salt hides.
Clean, trim, slice, and section carcasses for future processing.
Cut and trim meat to prepare for packing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Obtain and distribute specified meat or carcass.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Process primal parts into cuts that are ready for retail use.
Produce hamburger meat and meat trimmings.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Separate meats and byproducts into specified containers and seal containers.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Weigh meats and tag containers for weight and contents.