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Work site environment
- Cold/refrigerated
Work setting
- Slaughter houses
- Meat processing and/or packing plant/establishment
Tasks
- Slaughter livestock and remove viscera and other inedible parts from carcasses
- Slaughter cattle, calves, and sheep as prescribed by religious laws
- Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
- Remove feathers and singe and wash poultry to prepare for further processing or packaging
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
- Remove bones from meat
Equipment and machinery experience
- Knives
- Power cutting tools
Work conditions and physical capabilities
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Standing for extended periods
Weight handling
- Up to 45 kg (100 lbs)
Personal suitability
- Accurate
- Team player
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