According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Remove bones, and cut meat into standard cuts in preparation for marketing. | 93% |
| Sever jugular veins to drain blood and facilitate slaughtering. | 92% |
| Tend assembly lines, performing a few of the many cuts needed to process a carcass. | 90% |
| Shackle hind legs of animals to raise them for slaughtering or skinning. | 90% |
| Slit open, eviscerate, and trim carcasses of slaughtered animals. | 89% |
| Stun animals prior to slaughtering. | 88% |
| Skin sections of animals or whole animals. | 87% |
| Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal. | 86% |
| Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging. | 86% |
| Trim head meat, and sever or remove parts of animals' heads or skulls. | 86% |
| Saw, split, or scribe carcasses into smaller portions to facilitate handling. | 86% |
| Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products. | 84% |
| Trim, clean, or cure animal hides. | 84% |
| Wrap dressed carcasses or meat cuts. | 79% |
| Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards. | 78% |
