Description
Remove hides, skins, rinds, and membranes from carcasses and fillets using knives and skinning equipment, preparing products and hides for further processing while maintaining yield, quality, and sanitation.
- • Operate skinners, hide pullers, and knives to remove hides and skins from carcasses and primals.
- • Skin fish fillets with mechanical skinners, minimizing flesh loss.
- • Strip rinds, membranes, and silver skin to specification.
- • Inspect product and hides for defects or contamination and trim as needed.
- • Separate and grade hides/skins by size, quality, and specification.
- • Weigh, tag, and record hides/skins and trimmings by lot and contents.
- • Salt, stack, and prepare hides/skins for curing or shipment.
- • Transfer skinned product to downstream cutting or packing stations.
- • Collect, sort, and dispose of trimmings and byproducts per procedures.
- • Sharpen and replace blades; set machine depth, tension, and speed.
- • Clean and sanitize skinners, tools, conveyors, and work areas.
- • Follow HACCP, GMP, and safety requirements and use required PPE.
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Related Pathways
Agriculture
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Source
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
