A professional who stores and prepares dressed meat for further processing or shipment, performing any combination of tasks in cooler room of slaughtering plant. Respnsibilities include:

• Examines carcasses to determine condition of meat, such as hardness, softness, and oiliness prior to cutting.
• Records information on inspection tag.
• Weighs carcass on conveyor scale and records weight on production sheet.
• Trims excess fat from meat, using knife.
• Cuts carcasses into quarters, using knife and meat saw.
• Stamps predetermined grade on meat, using rubber stamp, and attaches date tags.
• Brands carcasses and meat products with electric iron.
• Pushes carcasses, or meat cuts, suspended from conveyor, from killing and dressing floor to cooler room or between departments.
• Separates cuts of meat according to weight, and grade.
• Pushes truck, filled with pieces of meat, glands, and organs, into cooling room and places them in pans or hangs them on racks.
• Transports containers of tallow to cooler room and other departments, using handtruck.
• Carries meat from shipping platform and loads it into delivery truck.
• Places trolleys on conveyor rails, and cleans and greases rails.
• Washes floor and containers with hose and shovels fresh sawdust onto floor.
• May shroud carcasses.