Description
Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
- • Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
- • Clean, trim, slice, and section carcasses for future processing.
- • Cut and trim meat to prepare for packing.
- • Remove parts, such as skin, feathers, scales or bones, from carcass.
- • Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
- • Produce hamburger meat and meat trimmings.
- • Process primal parts into cuts that are ready for retail use.
- • Obtain and distribute specified meat or carcass.
- • Separate meats and byproducts into specified containers and seal containers.
- • Weigh meats and tag containers for weight and contents.
- • 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 and salt hides.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
