- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who performs slaughtering and butchering tasks in small slaughtering and meat packing establishment, using cutting tools, such as cleaver, knife, and saw. Respnsibilities include:
* Stuns animals prior to slaughtering.
* Shackles hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or skinning.
* Severs jugular vein to drain blood and facilitate slaughtering.
* Trims head meat and otherwise severs or removes parts of animal heads or skulls.
* Saws, splits, or scribes slaughtered animals to reduce carcass.
* 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.
* Washes carcasses.
* Wraps muslin cloth about dressed animal carcasses or sides to enhance appearance and protect meat.
* Shaves hog carcasses.
* Trims and cleans animal hides, using knife.
* Cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing.
* Examines, weighs, and sorts fresh pork cuts.
* Skins sections of animals or whole animals, such as cattle, sheep, and hogs.
* Works in small slaughtering and meat packing establishment.
* May prepare meats for smoking.
* May cut and wrap meat.
* May salt (cure) and trim hides.
Industry:Professional careers
A professional who examines animal carcasses to determine grade in terms of sales value. Respnsibilities include:
* Examines carcasses suspended from stationary hooks or hooks attached to overhead conveyor to determine grade based on age, sex, shape, thickness of meat, quantity and distribution of fat, color, texture, and marbling of lean meat.
* Attaches grade identification tag to carcass.
* May estimate weight of carcass or observe dial of automatic weighing scale to determine weight of carcass.
* May be designated according to carcass graded as Beef Grader; Hog Grader; Sheep Or Calf Grader.
Industry:Professional careers
A professional who covers dressed animal carcasses with muslin to protect meat during storage or shipment. Respnsibilities include:
* Trims ragged edges of flesh from carcass, using knife.
* Soaks muslin in brine solution and drapes wet muslin around suspended carcass.
* Pins muslin to carcass, using skewers.
* Slides carcass along conveyor and onto scale, and records weight.
* Pushes carcass to conveyor leading to storage or shipping areas.
* May wash carcass, using water hose.
Industry:Professional careers
A professional who covers dressed animal carcasses with muslin to protect meat during storage or shipment. Respnsibilities include:
* Trims ragged edges of flesh from carcass, using knife.
* Soaks muslin in brine solution and drapes wet muslin around suspended carcass.
* Pins muslin to carcass, using skewers.
* Slides carcass along conveyor and onto scale, and records weight.
* Pushes carcass to conveyor leading to storage or shipping areas.
* May wash carcass, using water hose.
Industry:Professional careers
A professional who prepares meats for smoking, performing any combination of following tasks. Respnsibilities include:
* Soaks meat in water or brine and washes and scrapes encrusted salt, slime, grease, excess moisture, and discoloration from meat.
* Weighs meat and stamps or presses inspection labels, weight, or symbols on meat by hand or using branding iron.
* Ties cord through small end of hams and shoulders to form hanging loop.
* Encases meat in stockinets (cloth bags) to preserve shape of meat during smoking.
* Places metal hanging devices on racks, and hangs slabs of bacon on hooks of devices.
* Hangs meat products on tree racks suspended from conveyor and starts conveyor to move products to smokeroom.
* May strip stockinets from meat.
* May trim and bone hams.
* May be known according to task performed as Bagger, Meat; Comber; Hanger, Meat; Scraper, Meat; Soaker, Meat; Tier, Meat; Tree Loader, Meat; Washer, Meat.
Industry:Professional careers
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.
Industry:Professional careers
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.
Industry:Professional careers
A professional who controls battery of smoke chambers in which meats, such as bacon, hams, meat loaf, sausage, shoulders, and wieners are cooked and cured. Respnsibilities include:
* Loads racks and cages, suspended from overhead conveyor, with meat products and filled molds, and pushes racks into smokehouse for cooking and curing.
* Shovels sawdust into hopper of smoker and lights burner to ignite sawdust.
* Starts electric blower to admit air and blow smoke into curing chambers.
* Observes gauges, turns steam valves, and adjusts ventilators and dampers to regulate temperature, humidity, and density of smoke to control cooking and curing process.
* Inspects meat for color, feels meat for firmness, and inserts thermometer into meat to ascertain progress of cooking and curing.
* Opens water valve to spray and chill meat.
* Removes cooked and cured meat and empties molds.
* Places meat loaves on racks and returns them to smokehouse for further smoking and drying.
* Pushes racks of cured meat to chill room.
* May stuff meat loaves into plastic casings, using horn (funnel-shaped tube).
* May record weight and amount of meat cured.
* May steam-clean smoke chambers and heating coils, and remove ash.
Industry:Professional careers
A professional who cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks to prepare meat for packing and marketing, using knife and meat hook. Respnsibilities include:
* Inserts knife in meat around bones to separate meat, fat, or tissue.
* Pulls and twists bones loose from meat.
* Cuts and trims such meat cuts as butts, hams, flanks, and shoulders to shape meat and remove fat and defects.
* Trims meat from bones and ribs.
* May pull bones and skin from cooked pigs feet, and cut out toe bones and nails.
* May be designated according to cut of meat boned as blade boner; chuck boner; ham boner; or type of animal boned as beef boner; hog ribber; sheep boner.
* May be designated: loin boner; plate boner; rib boner; round boner; shank boner; shoulder boner.
Industry:Professional careers
A professional who cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks to prepare meat for packing and marketing, using knife and meat hook. Respnsibilities include:
* Inserts knife in meat around bones to separate meat, fat, or tissue.
* Pulls and twists bones loose from meat.
* Cuts and trims such meat cuts as butts, hams, flanks, and shoulders to shape meat and remove fat and defects.
* Trims meat from bones and ribs.
* May pull bones and skin from cooked pigs feet, and cut out toe bones and nails.
* May be designated according to cut of meat boned as blade boner; chuck boner; ham boner; or type of animal boned as beef boner; hog ribber; sheep boner.
* May be designated: loin boner; plate boner; rib boner; round boner; shank boner; shoulder boner.
Industry:Professional careers
