About

Education: No degree, certificate or diploma. Work site environment: Cold/refrigerated. Tasks: Slaughter livestock and remove viscera and other inedible parts from carcasses. Slaughter cattle, calves, and sheep as prescribed by religious laws. Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging. Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use. Remove bones from meat. Work conditions and physical capabilities: Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Weight handling: Up to 23 kg (50 lbs). Personal suitability: Accurate. Experience: 1 year to less than 2 years.