Meat, Poultry, and Fish Cutters and Trimmers

A typical week, in the words of people in the job

1. 01Remove parts, such as skin, feathers, scales or bones, from carcass.
2. 02Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
3. 03Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
4. 04Clean, trim, slice, and section carcasses for future processing.
5. 05Prepare 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.
6. 06Weigh meats and tag containers for weight and contents.
7. 07Cut and trim meat to prepare for packing.
8. 08Process primal parts into cuts that are ready for retail use.
9. 09Produce hamburger meat and meat trimmings.
10. 10Obtain and distribute specified meat or carcass.
11. 11Clean and salt hides.
12. 12Separate meats and byproducts into specified containers and seal containers.

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