- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.
Slaughterers and Meat Packers spend a lot of their time Handling and Moving Objects. They are naturally good at Finger Dexterity, Manual Dexterity, Arm-Hand Steadiness, and Static Strength. Slaughterers and Meat Packers are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Education and Training, Food Production, and Mechanical and are skilled at Active Listening and Coordination.
Work Activities
Handling and Moving Objects
Performing General Physical Activities
Inspecting Equipment, Structures, or Material
Controlling Machines and Processes
Organizing, Planning, and Prioritizing Work
Monitor Processes, Materials, or Surroundings
Making Decisions and Solving Problems
Identifying Objects, Actions, and Events
Communicating with Supervisors, Peers, or Subordinates
Interpreting the Meaning of Information for Others
Judging the Qualities of Things, Services, or People
Establishing and Maintaining Interpersonal Relationships
Estimating the Quantifiable Characteristics of Products, Events, or Information
Coordinating the Work and Activities of Others
Updating and Using Relevant Knowledge
Training and Teaching Others
Evaluating Information to Determine Compliance with Standards
Thinking Creatively
Processing Information
Assisting and Caring for Others
Scheduling Work and Activities
Developing and Building Teams
Resolving Conflicts and Negotiating with Others
Getting Information
Coaching and Developing Others
Performing for or Working Directly with the Public
Analyzing Data or Information
Selling or Influencing Others
Monitoring and Controlling Resources
Provide Consultation and Advice to Others
Communicating with Persons Outside Organization
Documenting/Recording Information
Performing Administrative Activities
Developing Objectives and Strategies
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Guiding, Directing, and Motivating Subordinates
Abilities
Finger Dexterity
Manual Dexterity
Arm-Hand Steadiness
Static Strength
Oral Comprehension
Control Precision
Trunk Strength
Reaction Time
Auditory Attention
Near Vision
Problem Sensitivity
Extent Flexibility
Oral Expression
Multilimb Coordination
Information Ordering
Selective Attention
Speech Clarity
Category Flexibility
Speech Recognition
Wrist-Finger Speed
Inductive Reasoning
Stamina
Far Vision
Deductive Reasoning
Perceptual Speed
Dynamic Strength
Time Sharing
Written Comprehension
Gross Body Coordination
Rate Control
Hearing Sensitivity
Depth Perception
Written Expression
Visualization
Speed of Limb Movement
Flexibility of Closure
Originality
Fluency of Ideas
Response Orientation
Visual Color Discrimination
Gross Body Equilibrium
Mathematical Reasoning
Memorization
Number Facility
Glare Sensitivity
Speed of Closure
Interests
Realistic
Conventional
Enterprising
Investigative
Artistic
Social
Knowledge
Education and Training
Food Production
Mechanical
Chemistry
Production and Processing
Public Safety and Security
Administration and Management
Transportation
Psychology
Mathematics
Biology
English Language
Therapy and Counseling
Clerical
Sales and Marketing
Customer and Personal Service
Physics
Medicine and Dentistry
Law and Government
Personnel and Human Resources
Wages
Wyoming
$30,940
Massachusetts
$29,090
Nebraska
$28,500
South Dakota
$28,040
Minnesota
$27,970
Illinois
$26,210
Missouri
$26,080
Pennsylvania
$26,040
Iowa
$25,870
Kansas
$25,820
Wisconsin
$25,350
Utah
$25,260
Washington
$25,130
Arkansas
$24,580
North Dakota
$24,300
New York
$24,080
Montana
$23,890
Idaho
$23,450
Connecticut
$23,280
Colorado
$23,190
Michigan
$23,000
Arizona
$22,720
Kentucky
$22,610
Indiana
$22,520
Texas
$22,520
Louisiana
$22,240
California
$22,020
Oregon
$21,960
Virginia
$21,890
Georgia
$21,730
Maryland
$21,720
North Carolina
$21,270
New Mexico
$21,220
Tennessee
$20,830
Ohio
$20,460
Alabama
$20,030
Oklahoma
$19,750
Mississippi
$19,610
New Jersey
$19,120
Florida
$18,450
South Carolina
$17,490
Puerto Rico
$16,070
Skills
Active Listening
Coordination
Speaking
Critical Thinking
Operation Monitoring
Complex Problem Solving
Social Perceptiveness
Judgment and Decision Making
Monitoring
Operation and Control
Time Management
Quality Control Analysis
Instructing
Active Learning
Reading Comprehension
Management of Personnel Resources
Service Orientation
Negotiation
Persuasion
Writing
Mathematics
Learning Strategies
Troubleshooting
Systems Evaluation
Systems Analysis
Management of Material Resources
Management of Financial Resources
Work Values
Relationships
Support
Independence
Achievement
Working Conditions
Recognition
Work Styles
Dependability
Cooperation
Attention to Detail
Integrity
Self Control
Independence
Initiative
Concern for Others
Stress Tolerance
Leadership
Achievement/Effort
Adaptability/Flexibility
Social Orientation
Persistence
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Time Pressure
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Making Repetitive Motions
Very Hot or Cold Temperatures
Importance of Being Exact or Accurate
Indoors, Environmentally Controlled
Spend Time Bending or Twisting the Body
Exposed to Contaminants
Frequency of Decision Making
Pace Determined by Speed of Equipment
Contact With Others
Physical Proximity
Exposed to Hazardous Equipment
Face-to-Face Discussions
Spend Time Walking and Running
Freedom to Make Decisions
Work With Work Group or Team
Responsible for Others' Health and Safety
Impact of Decisions on Co-workers or Company Results
Structured versus Unstructured Work
Coordinate or Lead Others
Responsibility for Outcomes and Results
Importance of Repeating Same Tasks
Extremely Bright or Inadequate Lighting
Consequence of Error
Level of Competition
Degree of Automation
Deal With Unpleasant or Angry People
Duration of Typical Work Week
Deal With External Customers
Indoors, Not Environmentally Controlled
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Frequency of Conflict Situations
Telephone
Letters and Memos
In an Open Vehicle or Equipment
Exposed to High Places
Spend Time Kneeling, Crouching, Stooping, or Crawling
Outdoors, Exposed to Weather
Spend Time Keeping or Regaining Balance
Cramped Work Space, Awkward Positions
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Public Speaking
Exposed to Disease or Infections
Exposed to Hazardous Conditions
Spend Time Sitting
Deal With Physically Aggressive People
Exposed to Whole Body Vibration
Spend Time Climbing Ladders, Scaffolds, or Poles
Work Schedules
Electronic Mail
Exposed to Radiation
-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 Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Keeping or Regaining Balance
Spend Time Sitting
-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 Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
Time Pressure
Frequency of Decision Making
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Hazardous Equipment
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
Face-to-Face Discussions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Telephone
Cramped Work Space, Awkward Positions
Exposed to Whole Body Vibration
Exposed to Disease or Infections
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
Letters and Memos
Public Speaking
Outdoors, Exposed to Weather
Frequency of Conflict Situations
Exposed to High Places
Electronic Mail
Deal With Unpleasant or Angry People
Outdoors, Under Cover
Exposed to Radiation
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Work With Work Group or Team
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Work With Work Group or Team
Coordinate or Lead Others
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-
Work With Work Group or Team
Deal With External Customers
Importance of Repeating Same Tasks
Coordinate or Lead Others
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 Walking and Running
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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 Making Repetitive Motions
Spend Time Standing
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Never-
Exposed to Radiation
Electronic Mail
Exposed to Whole Body Vibration
Exposed to Hazardous Conditions
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Enclosed Vehicle or Equipment
Cramped Work Space, Awkward Positions
Outdoors, Under Cover
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Spend Time Sitting
Letters and Memos
Exposed to High Places
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Exposed to Disease or Infections
Extremely Bright or Inadequate Lighting
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Contaminants
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Time Pressure
Very Hot or Cold Temperatures
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
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-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
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
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to High Places
Cramped Work Space, Awkward Positions
In an Enclosed Vehicle or Equipment
Exposed to Hazardous Equipment
Time Pressure
Letters and Memos
Frequency of Decision Making
Telephone
In an Open Vehicle or Equipment
Exposed to Radiation
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Electronic Mail
Extremely Bright or Inadequate Lighting
Outdoors, Under Cover
Public Speaking
Exposed to Hazardous Conditions
Exposed to Disease or Infections
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
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Frequency of Conflict Situations
Exposed to Contaminants
Letters and Memos
Exposed to High Places
Outdoors, Exposed to Weather
Outdoors, Under Cover
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
In an Enclosed Vehicle or Equipment
Public Speaking
Exposed to Hazardous Conditions
Time Pressure
Exposed to Hazardous Equipment
Frequency of Decision Making
Indoors, Not Environmentally Controlled
In an Open Vehicle or Equipment
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Environmentally Controlled
Exposed to Whole Body Vibration
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Face-to-Face Discussions
Cramped Work Space, Awkward Positions
Deal With Physically Aggressive People
Exposed to Disease or Infections
Electronic Mail
Exposed to Radiation
-Once a year or more but not every month-
Exposed to Disease or Infections
Frequency of Conflict Situations
Deal With Physically Aggressive People
Public Speaking
Deal With Unpleasant or Angry People
Face-to-Face Discussions
Outdoors, Under Cover
Exposed to High Places
Cramped Work Space, Awkward Positions
Letters and Memos
Very Hot or Cold Temperatures
Frequency of Decision Making
Outdoors, Exposed to Weather
Time Pressure
Electronic Mail
Extremely Bright or Inadequate Lighting
In an Open Vehicle or Equipment
Exposed to Contaminants
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Hazardous Equipment
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 Whole Body Vibration
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
Exposed to Radiation
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-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Coordinate or Lead Others
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
- Importance Supplemental-
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Sever jugular veins to drain blood and facilitate slaughtering.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Trim, clean, and/or cure animal hides.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Skin sections of animals or whole animals.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Stun animals prior to slaughtering.
Wrap dressed carcasses and/or meat cuts.
- Relevance of Task Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
- Relevance of Task Supplemental-
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Wrap dressed carcasses and/or meat cuts.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Skin sections of animals or whole animals.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Sever jugular veins to drain blood and facilitate slaughtering.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Stun animals prior to slaughtering.
Trim, clean, and/or cure animal hides.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
-Daily Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Wrap dressed carcasses and/or meat cuts.
Sever jugular veins to drain blood and facilitate slaughtering.
Skin sections of animals or whole animals.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Trim, clean, and/or cure animal hides.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Stun animals prior to slaughtering.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Wrap dressed carcasses and/or meat cuts.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Trim, clean, and/or cure animal hides.
Skin sections of animals or whole animals.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Stun animals prior to slaughtering.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Sever jugular veins to drain blood and facilitate slaughtering.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
-More than monthly Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Sever jugular veins to drain blood and facilitate slaughtering.
Wrap dressed carcasses and/or meat cuts.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Trim, clean, and/or cure animal hides.
Skin sections of animals or whole animals.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Stun animals prior to slaughtering.
-More than weekly Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Stun animals prior to slaughtering.
Sever jugular veins to drain blood and facilitate slaughtering.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Skin sections of animals or whole animals.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Wrap dressed carcasses and/or meat cuts.
Trim, clean, and/or cure animal hides.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
-More than yearly Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Stun animals prior to slaughtering.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Trim, clean, and/or cure animal hides.
Sever jugular veins to drain blood and facilitate slaughtering.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Skin sections of animals or whole animals.
Wrap dressed carcasses and/or meat cuts.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
-Several times daily Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Skin sections of animals or whole animals.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Trim, clean, and/or cure animal hides.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Stun animals prior to slaughtering.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Sever jugular veins to drain blood and facilitate slaughtering.
Wrap dressed carcasses and/or meat cuts.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Remove bones, and cut meat into standard cuts in preparation for marketing.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
Stun animals prior to slaughtering.
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
Trim, clean, and/or cure animal hides.
Wrap dressed carcasses and/or meat cuts.
Shackle hind legs of animals to raise them for slaughtering or skinning.
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
Trim head meat, and sever or remove parts of animals' heads or skulls.
Skin sections of animals or whole animals.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Sever jugular veins to drain blood and facilitate slaughtering.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
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 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 10 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)