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.
- Boning Room Worker
- Meat Packager
- Meat Packer
- Meat Processor
|
- Meat Wrapper
- Saw Man
- Side Puller
- Wrapper
|
 5 of 10 displayed
 All 10 displayed
| 35-2014.00 |
Cooks, Restaurant 
Bright Outlook
|
| 35-2021.00 |
Food Preparation Workers
|
| 45-2021.00 |
Animal Breeders |
| 45-2041.00 |
Graders and Sorters, Agricultural Products |
| 45-2092.00 |
Farmworkers and Laborers, Crop, Nursery, and Greenhouse |
| 45-2093.00 |
Farmworkers, Farm, Ranch, and Aquacultural Animals |
| 51-3021.00 |
Butchers and Meat Cutters |
| 51-3022.00 |
Meat, Poultry, and Fish Cutters and Trimmers |
| 51-3091.00 |
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders |
| 53-7064.00 |
Packers and Packagers, Hand |
|
5 of 14 displayed
- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
- Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
- Remove bones, and cut meat into standard cuts in preparation for marketing.
- Saw, split, or scribe carcasses into smaller portions to facilitate handling.
- Sever jugular veins to drain blood and facilitate slaughtering.
All 14 displayed
- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
- Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
- Remove bones, and cut meat into standard cuts in preparation for marketing.
- Saw, split, or scribe carcasses into smaller portions to facilitate handling.
- Sever jugular veins to drain blood and facilitate slaughtering.
- Shackle hind legs of animals to raise them for slaughtering or skinning.
- Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
- Skin sections of animals or whole animals.
- Slit open, eviscerate, and trim carcasses of slaughtered animals.
- Stun animals prior to slaughtering.
- Tend assembly lines, performing a few of the many cuts needed to process a carcass.
- Trim head meat, and sever or remove parts of animals' heads or skulls.
- Trim, clean, or cure animal hides.
- Wrap dressed carcasses or meat cuts.
- Clean materials to prepare them for production.
- Cut meat products.
- Prepare meat products for sale or consumption.
- Process animal carcasses.
- Slaughter animals.
- Culinary Specialist (Coast Guard - Enlisted)
- Culinary Specialist (Navy - Enlisted)
|
- Culinary Specialist (Submarine) (Navy - Enlisted)
- Food Service Specialist (Marine Corps - Enlisted)
|
- Butcher Apprentice
- Butcher, All-Round
|
- Meat Dresser
- Slaughterer, Religious Ritual
|
|
License
