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Related Occupations for Task
51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers

Related occupations for task:

Clean, trim, slice, and section carcasses for future processing.

51-3023.00 Slaughterers and Meat Packers
  • Remove bones, and cut meat into standard cuts in preparation for marketing.
  • Tend assembly lines, performing a few of the many cuts needed to process a carcass.
  • Slit open, eviscerate, and trim carcasses of slaughtered animals.
  • Skin sections of animals or whole animals.
  • Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
  • Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
  • Saw, split, or scribe carcasses into smaller portions to facilitate handling.
  • Trim head meat, and sever or remove parts of animals' heads or skulls.
  • Trim, clean, or cure animal hides.
  • Wrap dressed carcasses or meat cuts.
51-3021.00 Butchers and Meat Cutters
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
  • Prepare special cuts of meat ordered by customers.
  • Shape, lace, and tie roasts, using boning knife, skewer, and twine.