Work Conditions and Physical Capabilities

Repetitive tasks; Physically demanding; Standing for extended periods

Work Site Environment Cold/refrigerated

Equipment and Machinery Experience Saws; Power cutting tools; Knives

Specific Skills

Slaughter livestock and remove viscera and other inedible parts from carcasses; Remove bones from meat; Remove feathers and singe and wash poultry to prepare for further processing or packaging; 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

Experience 1 year to less than 2 years

Education No degree, certificate or diploma

Languages English