Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.

Other names for Slaughterers and Meat Packers: All Around Butcher, All-Round Butcher, Animal Killer, Animal Sticker, Animal Stunner, Beef Killer, Beef Splitter, Bitter, Boning Room Worker, Brainer, Breast Trimmer, Butcher, Butcher Apprentice, Cattle Killer, Cold Storage Worker, Delivery Driver, Fetter Bone Buster, Hog Killer, Hog Sticker, Kill Room Operator, Killer, Laborer, Live Hanger, Livestock Slaughterer, Meat Cutter, Meat Dresser, Meat Locker Plant Employee, Meat Packager, Meat Packer, Meat Processor, Meat Trimmer, Pelt Dropper, Pig Sticker, Poleman, Production Worker, Religious Ritual Slaughterer, Sausage Maker, Saw Operator, Sawyer, Scriber, Shactor, Sheep Killer, Tank House Operator, Throat Cutter, Trimmer,

• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Trim, clean, and/or cure animal hides.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Skin sections of animals or whole animals.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Stun animals prior to slaughtering.
• Wrap dressed carcasses and/or meat cuts.