Meat, Poultry, and Fish Cutters and Trimmers — Tasks

Task statements

• Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
• Weigh meats and tag containers for weight and contents.
• Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
• Cut and trim meat to prepare for packing.
• Separate meats and byproducts into specified containers and seal containers.
• 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.
• Clean, trim, slice, and section carcasses for future processing.
• Remove parts, such as skin, feathers, scales or bones, from carcass.
• Obtain and distribute specified meat or carcass.
• Produce hamburger meat and meat trimmings.
• Clean and salt hides.