Slaughterer

Removing bones from the carcassesCutting meat into both standard and premium cutsShaving, singeing and de-feathering the carcassesEnsuring health and safety standards are met.Cleaning the meat for future processing or packagingPackaging of the meatStunning animals before slaughteringSlaughtering animals according to religious lawoperating switching controls to direct and drop carcasses and meat cuts from supply rails to boning tablescutting meat to separate meat, fat and tissue from around boneswashing, scraping and trimming foreign material and blood from meatcutting sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removing internal fat, blood clots, bruises and other matter to prepare them for packing and marketingoperating restrainer and stunning equipmentsevering jugular veins of stunned animals to drain blood and facilitate dressingtrimming and removing head meat and severing animal headsslitting open, eviscerating and trimming animal carcassesmay slaughter livestock according to procedures required by religious customs