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cutting 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 marketing cutting meat to separate meat, fat and tissue from around bones washing, scraping and trimming foreign material and blood from meat Knowledge of animal anatomy and cuts of meat Adhere to safety procedures and policies to slaughter animals Prepare carcasses for cutting, e.g. by cleaning and removing parts (organs, skin, feathers, bones, etc.) Cut carcasses for further processing Separate meat and by-products Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat Process prime parts into cuts that are ready for retail use, e.g. using knives, cleavers, meat saws, and saws or other equipment
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