Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Weigh meats and tag containers for weight and contents.
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Cut and trim meat to prepare for packing.
Separate meats and byproducts into specified containers and seal containers.
Process primal parts into cuts that are ready for retail use.
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, trim, slice, and section carcasses for future processing.
Remove parts, such as skin, feathers, scales or bones, from carcass.
Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.