Skilled Meat Worker

Duties and Responsibilities of the Skilled Meat Worker (including but not limited to):

– Stuns and kills livestock;

– Prepares carcasses for further processing by removing internal organs and hides;

– Operates switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables;

– Cuts meat to separate meat, fat, and tissue from around bones;

– Washes, scrapes, and trims foreign material and blood from meat;

– Cuts sides and quarters of meat into standard meat cuts, such as rumps, flanks, and shoulders, and removes internal fat, blood clots, bruises, and other matter to prepare them for packing and marketing;

– Operates restrainer and stunning equipment;

– Severs jugular veins of stunned animals to drain blood and facilitate dressing;

– Trims and removes head meat and severs animal heads;

– Slits open, eviscerates, and trims animal carcasses;

– May slaughter livestock according to procedures required by religious customs.