- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Use hand or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
Meat, Poultry, and Fish Cutters and Trimmers spend a lot of their time Handling and Moving Objects. They are naturally good at Speech Recognition, Oral Expression, Problem Sensitivity, and Oral Comprehension. Meat, Poultry, and Fish Cutters and Trimmers are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Production and Processing, Customer and Personal Service, and Food Production and are skilled at Critical Thinking and Speaking.
Work Activities
Handling and Moving Objects
Performing General Physical Activities
Controlling Machines and Processes
Training and Teaching Others
Coaching and Developing Others
Monitor Processes, Materials, or Surroundings
Establishing and Maintaining Interpersonal Relationships
Inspecting Equipment, Structures, or Material
Identifying Objects, Actions, and Events
Organizing, Planning, and Prioritizing Work
Making Decisions and Solving Problems
Communicating with Supervisors, Peers, or Subordinates
Judging the Qualities of Things, Services, or People
Guiding, Directing, and Motivating Subordinates
Evaluating Information to Determine Compliance with Standards
Estimating the Quantifiable Characteristics of Products, Events, or Information
Getting Information
Scheduling Work and Activities
Updating and Using Relevant Knowledge
Performing for or Working Directly with the Public
Monitoring and Controlling Resources
Coordinating the Work and Activities of Others
Communicating with Persons Outside Organization
Repairing and Maintaining Mechanical Equipment
Processing Information
Developing Objectives and Strategies
Repairing and Maintaining Electronic Equipment
Provide Consultation and Advice to Others
Developing and Building Teams
Operating Vehicles, Mechanized Devices, or Equipment
Documenting/Recording Information
Thinking Creatively
Assisting and Caring for Others
Selling or Influencing Others
Interpreting the Meaning of Information for Others
Resolving Conflicts and Negotiating with Others
Analyzing Data or Information
Staffing Organizational Units
Performing Administrative Activities
Interacting With Computers
Abilities
Speech Recognition
Oral Expression
Problem Sensitivity
Oral Comprehension
Category Flexibility
Trunk Strength
Arm-Hand Steadiness
Control Precision
Wrist-Finger Speed
Finger Dexterity
Information Ordering
Near Vision
Deductive Reasoning
Written Comprehension
Visualization
Reaction Time
Manual Dexterity
Speech Clarity
Inductive Reasoning
Extent Flexibility
Visual Color Discrimination
Far Vision
Static Strength
Speed of Limb Movement
Perceptual Speed
Flexibility of Closure
Written Expression
Selective Attention
Number Facility
Hearing Sensitivity
Multilimb Coordination
Depth Perception
Originality
Rate Control
Dynamic Strength
Auditory Attention
Fluency of Ideas
Time Sharing
Memorization
Gross Body Coordination
Stamina
Response Orientation
Mathematical Reasoning
Gross Body Equilibrium
Speed of Closure
Interests
Realistic
Conventional
Investigative
Enterprising
Artistic
Social
Knowledge
Production and Processing
Customer and Personal Service
Food Production
Mechanical
Mathematics
Education and Training
Chemistry
Sales and Marketing
Personnel and Human Resources
Administration and Management
Engineering and Technology
Biology
English Language
Building and Construction
Design
Economics and Accounting
Computers and Electronics
Psychology
Law and Government
Clerical
Transportation
Physics
Public Safety and Security
Foreign Language
Therapy and Counseling
Medicine and Dentistry
Communications and Media
Telecommunications
Wages
South Dakota
$29,110
Hawaii
$27,610
Nebraska
$27,010
Kansas
$26,920
Massachusetts
$26,910
New Hampshire
$26,860
Arizona
$26,060
Rhode Island
$25,290
New Jersey
$24,960
Pennsylvania
$24,690
Iowa
$24,660
New York
$24,510
Indiana
$23,790
New Mexico
$23,440
Missouri
$23,310
Illinois
$23,200
Florida
$23,200
Michigan
$23,190
Minnesota
$23,070
Maryland
$22,880
Tennessee
$22,880
Utah
$22,850
Kentucky
$22,670
Delaware
$22,450
Wisconsin
$22,450
Washington
$22,380
Colorado
$22,190
South Carolina
$22,110
Idaho
$22,100
California
$22,020
Virginia
$21,800
Wyoming
$21,640
Ohio
$21,560
Arkansas
$21,540
Nevada
$21,380
North Carolina
$21,360
Texas
$21,260
Montana
$21,210
Georgia
$21,150
Alabama
$21,060
Oregon
$20,830
District of Columbia
$20,800
Mississippi
$20,770
Vermont
$20,480
Maine
$20,280
Connecticut
$20,110
North Dakota
$19,190
Puerto Rico
$19,020
Alaska
$18,840
Oklahoma
$18,670
Louisiana
$18,050
West Virginia
$17,450
Skills
Critical Thinking
Speaking
Monitoring
Time Management
Coordination
Active Listening
Social Perceptiveness
Service Orientation
Instructing
Reading Comprehension
Operation Monitoring
Complex Problem Solving
Negotiation
Judgment and Decision Making
Quality Control Analysis
Writing
Management of Personnel Resources
Operation and Control
Persuasion
Troubleshooting
Learning Strategies
Active Learning
Mathematics
Management of Material Resources
Management of Financial Resources
Equipment Selection
Work Values
Support
Relationships
Working Conditions
Achievement
Independence
Recognition
Work Styles
Dependability
Attention to Detail
Concern for Others
Cooperation
Self Control
Adaptability/Flexibility
Stress Tolerance
Integrity
Persistence
Achievement/Effort
Initiative
Social Orientation
Independence
Innovation
Leadership
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Physical Proximity
Contact With Others
Indoors, Environmentally Controlled
Face-to-Face Discussions
Responsibility for Outcomes and Results
Time Pressure
Responsible for Others' Health and Safety
Importance of Being Exact or Accurate
Very Hot or Cold Temperatures
Pace Determined by Speed of Equipment
Spend Time Making Repetitive Motions
Telephone
Exposed to Hazardous Equipment
Work With Work Group or Team
Sounds, Noise Levels Are Distracting or Uncomfortable
Structured versus Unstructured Work
Importance of Repeating Same Tasks
Spend Time Walking and Running
Freedom to Make Decisions
Deal With Unpleasant or Angry People
Deal With External Customers
Impact of Decisions on Co-workers or Company Results
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Coordinate or Lead Others
Level of Competition
Consequence of Error
Spend Time Bending or Twisting the Body
Frequency of Conflict Situations
Exposed to Contaminants
Degree of Automation
Duration of Typical Work Week
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to High Places
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
Public Speaking
Deal With Physically Aggressive People
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Spend Time Keeping or Regaining Balance
Letters and Memos
Exposed to Disease or Infections
Spend Time Kneeling, Crouching, Stooping, or Crawling
Electronic Mail
Work Schedules
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Outdoors, Under Cover
Exposed to Radiation
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Environmentally Controlled
Time Pressure
Telephone
Exposed to Hazardous Equipment
Face-to-Face Discussions
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Deal With Unpleasant or Angry People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Indoors, Not Environmentally Controlled
Exposed to Contaminants
Frequency of Conflict Situations
Exposed to Hazardous Conditions
Electronic Mail
Exposed to Disease or Infections
Extremely Bright or Inadequate Lighting
Exposed to High Places
Outdoors, Under Cover
Cramped Work Space, Awkward Positions
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Public Speaking
Letters and Memos
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Pace Determined by Speed of Equipment
Work With Work Group or Team
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
-Extremely serious-
Consequence of Error
-Fairly important-
Work With Work Group or Team
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Coordinate or Lead Others
Pace Determined by Speed of Equipment
Deal With External Customers
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Coordinate or Lead Others
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Never-
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Outdoors, Under Cover
Electronic Mail
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Letters and Memos
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Spend Time Keeping or Regaining Balance
Exposed to Disease or Infections
Spend Time Sitting
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to High Places
Deal With Physically Aggressive People
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Telephone
Exposed to Contaminants
Exposed to Hazardous Equipment
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
Frequency of Conflict Situations
Time Pressure
Very Hot or Cold Temperatures
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Face-to-Face Discussions
Deal With Unpleasant or Angry People
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Deal With External Customers
Coordinate or Lead Others
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Face-to-Face Discussions
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Public Speaking
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Deal With Physically Aggressive People
Time Pressure
Extremely Bright or Inadequate Lighting
Exposed to Contaminants
Letters and Memos
Frequency of Decision Making
Exposed to High Places
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Exposed to Minor Burns, Cuts, Bites, or Stings
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Exposed to Disease or Infections
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Exposed to Contaminants
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Exposed to Hazardous Equipment
Exposed to High Places
Telephone
Letters and Memos
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Decision Making
Face-to-Face Discussions
Electronic Mail
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Not Environmentally Controlled
Exposed to Disease or Infections
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Time Pressure
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
-Once a year or more but not every month-
Deal With Physically Aggressive People
Deal With Unpleasant or Angry People
Exposed to High Places
Frequency of Conflict Situations
Exposed to Contaminants
Exposed to Disease or Infections
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Public Speaking
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Face-to-Face Discussions
Letters and Memos
Exposed to Hazardous Equipment
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Electronic Mail
Outdoors, Under Cover
Very Hot or Cold Temperatures
Exposed to Radiation
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
In an Open Vehicle or Equipment
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Very important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
Importance of Repeating Same Tasks
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Clean, trim, slice, and section carcasses for future processing.
Cut and trim meat to prepare for packing.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
- Importance Supplemental-
Produce hamburger meat and meat trimmings.
Process primal parts into cuts that are ready for retail use.
Obtain and distribute specified meat or carcass.
Separate meats and byproducts into specified containers and seal containers.
Weigh meats and tag containers for weight and contents.
Clean and salt hides.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
- Relevance of Task Core-
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Cut and trim meat to prepare for packing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Clean, trim, slice, and section carcasses for future processing.
- Relevance of Task Supplemental-
Process primal parts into cuts that are ready for retail use.
Obtain and distribute specified meat or carcass.
Weigh meats and tag containers for weight and contents.
Produce hamburger meat and meat trimmings.
Separate meats and byproducts into specified containers and seal containers.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Clean and salt hides.
-Daily Frequency of Task (Categories 1-7) Core-
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Cut and trim meat to prepare for packing.
Clean, trim, slice, and section carcasses for future processing.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Remove parts, such as skin, feathers, scales or bones, from carcass.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Obtain and distribute specified meat or carcass.
Separate meats and byproducts into specified containers and seal containers.
Weigh meats and tag containers for weight and contents.
Process primal parts into cuts that are ready for retail use.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Produce hamburger meat and meat trimmings.
Clean and salt hides.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Clean, trim, slice, and section carcasses for future processing.
Cut and trim meat to prepare for packing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Remove parts, such as skin, feathers, scales or bones, from carcass.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Produce hamburger meat and meat trimmings.
Process primal parts into cuts that are ready for retail use.
Separate meats and byproducts into specified containers and seal containers.
Weigh meats and tag containers for weight and contents.
Obtain and distribute specified meat or carcass.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Clean and salt hides.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
-More than monthly Frequency of Task (Categories 1-7) Core-
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Cut and trim meat to prepare for packing.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Clean, trim, slice, and section carcasses for future processing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Obtain and distribute specified meat or carcass.
Clean and salt hides.
Weigh meats and tag containers for weight and contents.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Process primal parts into cuts that are ready for retail use.
Produce hamburger meat and meat trimmings.
Separate meats and byproducts into specified containers and seal containers.
-More than weekly Frequency of Task (Categories 1-7) Core-
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Clean, trim, slice, and section carcasses for future processing.
Cut and trim meat to prepare for packing.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Produce hamburger meat and meat trimmings.
Separate meats and byproducts into specified containers and seal containers.
Weigh meats and tag containers for weight and contents.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Obtain and distribute specified meat or carcass.
Process primal parts into cuts that are ready for retail use.
-More than yearly Frequency of Task (Categories 1-7) Core-
Remove parts, such as skin, feathers, scales or bones, from carcass.
Cut and trim meat to prepare for packing.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Clean, trim, slice, and section carcasses for future processing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Obtain and distribute specified meat or carcass.
Process primal parts into cuts that are ready for retail use.
Produce hamburger meat and meat trimmings.
Separate meats and byproducts into specified containers and seal containers.
Weigh meats and tag containers for weight and contents.
-Several times daily Frequency of Task (Categories 1-7) Core-
Remove parts, such as skin, feathers, scales or bones, from carcass.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Clean, trim, slice, and section carcasses for future processing.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Cut and trim meat to prepare for packing.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Weigh meats and tag containers for weight and contents.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Produce hamburger meat and meat trimmings.
Process primal parts into cuts that are ready for retail use.
Separate meats and byproducts into specified containers and seal containers.
Obtain and distribute specified meat or carcass.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Clean, trim, slice, and section carcasses for future processing.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Cut and trim meat to prepare for packing.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Clean and salt hides.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
Weigh meats and tag containers for weight and contents.
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Separate meats and byproducts into specified containers and seal containers.
Produce hamburger meat and meat trimmings.
Obtain and distribute specified meat or carcass.
Process primal parts into cuts that are ready for retail use.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)