Slaughterers and Meat Packers

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.

Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.

Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.

Saw, split, or scribe carcasses into smaller portions to facilitate handling.

Trim head meat, and sever or remove parts of animals' heads or skulls.

Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.

Trim, clean, or cure animal hides.

Wrap dressed carcasses or meat cuts.

Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.