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

Related occupations for task:

Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.

51-3021.00 Butchers and Meat Cutters
  • Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
  • Wrap, weigh, label, and price cuts of meat.
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
  • Receive, inspect, and store meat upon delivery, to ensure meat quality.
  • Shape, lace, and tie roasts, using boning knife, skewer, and twine.
51-3092.00 Food Batchmakers
  • Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
  • Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
  • Inspect and pack the final product.
51-3023.00 Slaughterers and Meat Packers
  • Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
  • Wrap dressed carcasses or meat cuts.
51-3091.00 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
  • Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
  • Test products for moisture content, using moisture meters.
51-3011.00 Bakers
  • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.

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