Use hand tools to perform routine cutting and trimming of meat, poultry, and fish.

Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading. Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat. Slaughter live animals, using stunning devices and knives. Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming. Clean, trim, slice, and section carcasses for future processing. Cut and trim meat to prepare for packing. Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat. Obtain and distribute specified meat or carcass. Process primal parts into cuts that are ready for retail use. Produce hamburger meat and meat trimmings. Remove parts, such as skin, feathers, scales or bones, from carcass. Separate meats and byproducts into specified containers and seal containers. Weigh meats and tag containers for weight and contents. Clean and salt hides.

Biology -- Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. Food Production -- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Mechanical -- Knowledge of machines and tools, including their designs, uses, repair, and maintenance. Production and Processing -- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Wrist-Finger Speed -- The ability to make fast, simple, repeated movements of the fingers, hands, and wrists. Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Static Strength -- The ability to exert maximum muscle force to lift, push, pull, or carry objects. Manual Dexterity -- The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Arm-Hand Steadiness -- The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Trunk Strength -- The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. Visual Color Discrimination -- The ability to match or detect differences between colors, including shades of color and brightness. Speed of Limb Movement -- The ability to quickly move the arms and legs. Near Vision -- The ability to see details at close range (within a few feet of the observer). Dynamic Strength -- The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.

Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people. Performing General Physical Activities -- Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.