Butcher, All-Round

Performs slaughtering and butchering tasks in small slaughtering and meat packing establishment, using cutting tools, such as cleaver, knife, and saw: Stuns animals prior to slaughtering [STUNNER, ANIMAL]. Shackles hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or skinning [SHACKLER]. Severs jugular vein to drain blood and facilitate slaughtering [STICKER, ANIMAL]. Trims head meat and otherwise severs or removes parts of animal heads or skulls [HEAD TRIMMER]. Saws, splits, or scribes slaughtered animals to reduce carcass [CARCASS SPLITTER]. 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 [OFFAL SEPARATOR]. Washes carcasses [WASHER, CARCASS]. Wraps muslin cloth about dressed animal carcasses or sides to enhance appearance and protect meat [SHROUDER]. Shaves hog carcasses [SHAVER]. Trims and cleans animal hides, using knife [HIDE TRIMMER]. Cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing [BONER, MEAT]. Examines, weighs, and sorts fresh pork cuts [GRADER, GREEN MEAT]. Skins sections of animals or whole animals, such as cattle, sheep, and hogs [SKINNER]. Works in small slaughtering and meat packing establishment. May prepare meats for smoking [SMOKED MEAT PREPARER]. May cut and wrap meat. May salt and trim hides [HIDE HANDLER].