Responsibilities
* Slaughter livestock and remove viscera and other inedible parts from carcasses
* Slaughter cattle, calves, and sheep as prescribed by religious laws
* Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
* Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
* Remove bones from meat
Work conditions and physical capabilities
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