A professional who tends machine that chops (hashes) and rinses entrails, fat, and other condemned or inedible parts of carcasses preparatory to rendering. Respnsibilities include:

• Starts hasher machine and feeds meat onto machine conveyor or into hopper by hand or using pitchfork or shovel.
• Turns valves to admit water into revolving drum of washer that rinses chopped meat.
• Dismantles and cleans machine, using wrench and water hose.
• May cut up whole carcasses, using cleaver.
• May chill pieces of fat with ice before hashing.