A professional who performs any combination of following tasks in slaughtering and meat packing establishment. Respnsibilities include:

• Holds meat while it is being cut.
• Straightens and washes carcasses or parts on conveyor lines.
• Distributes meat to various work areas for further processing, using cart.
• Scrapes excess meat from surfaces of filled casings, such as sausages and bologna, and hangs them on conveyor racks.
• Pushes conveyor racks, hanging attachments, and meat carts, to various departments.
• Unloads smoked meats from conveyor racks and weighs, stamps, and tags them.
• Removes empty trolleys from overhead rail and places them in chute or onto other rails.
• Trucks empty ham molds to washing machines for cleaning process.
• Loads meat onto conveyor racks, carts, worktables, or trucks, using hook.
• Transports offal (carcass waste) from killing floor to rendering room and dumps offal into tankage cookers.
• Weighs and sacks rendered inedible offal.
• Fills ice trucks, using shovel.
• Stacks cartons of meat products on pallets or trucks and moves load to shipping or storage areas, using hand or power operated truck.
• Pushes meat through spray cabinet to wash meat.
• Washes equipment and utensils, using water hose and spray cabinet.
• Sweeps and washes railroad refrigeration cars.
• May cut specific parts such as hooves or tendons, using knife.