A professional who performs slaughtering and butchering tasks in small slaughtering and meat packing establishment, using cutting tools, such as cleaver, knife, and saw. Respnsibilities include:

• Stuns animals prior to slaughtering.
• Shackles hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or skinning.
• Severs jugular vein to drain blood and facilitate slaughtering.
• Trims head meat and otherwise severs or removes parts of animal heads or skulls.
• Saws, splits, or scribes slaughtered animals to reduce carcass.
• Slits open, eviscerates, and trims carcasses of slaughtered animals.
• Cuts, trims, skins, sorts, and washes viscera of slaughtered animals to separate edible portions from offal.
• Washes carcasses.
• Wraps muslin cloth about dressed animal carcasses or sides to enhance appearance and protect meat.
• Shaves hog carcasses.
• Trims and cleans animal hides, using knife.
• Cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing.
• Examines, weighs, and sorts fresh pork cuts.
• Skins sections of animals or whole animals, such as cattle, sheep, and hogs.
• Works in small slaughtering and meat packing establishment.
• May prepare meats for smoking.
• May cut and wrap meat.
• May salt (cure) and trim hides.