A professional who supervises and coordinates activities of workers engaged in slaughtering, skinning, and dressing cattle, hogs, and sheep on killing floor of abattoir. Respnsibilities include:

• Directs and trains workers in use of knife, air-knife, saws, and other handtools.
• Inspects meat for specified color and texture to verify conformity to government regulations.
• Sets control timer to regulate conveyors according to production schedules.
• Performs other duties as described under supervisor master title.