A professional who butchers livestock, such as hogs, sheep, and cattle, in private slaughter house or on customer's premises. Respnsibilities include:

• Kills animals, using rifle and sticker knife.
• Raises carcass from floor, using hoist.
• Skins animal with skinning knife and cleans carcass with brush and water.
• Cuts carcass for packing, smoking, freezing, and salting, according to knowledge of meat cutting and customer's specifications, using saw, knives, and cleaver.
• May wrap meat.
• May grind meat into sausage.