Slaughter livestock using stunning devices and knives; skin, clean and trim carcasses; remove viscera and other inedible parts from carcasses; split carcasses into smaller portions to facilitate handling; and may slaughter cattle, calves and sheep.
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging; remove bones from meat; and cut meat into specific cuts for institutional, commercial or other wholesale use.
Trimmers remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.
Other duties that apply as required
MUST have slaughter experience
At least 5'7" in height
Attention to detail
Able to work cold conditions
Heavy lifting – is able to lift 80lbs repeatedly
Standing for long periods
Able to work with knives and other sharp objects
Humble and excited to work
Team player and can work individually