skillfactor-pipeline/skills/halal-butcher/references/tasks.md

Tasks & work activities — halal butcher

Source: O*NET 30.3, occupation 51-3022.00 (Meat, Poultry, and Fish Cutters and Trimmers).

Task statements

• [Core] Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
• [Core] Cut and trim meat to prepare for packing.
• [Core] Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
• [Core] Separate meats and byproducts into specified containers and seal containers.
• [Core] Weigh meats and tag containers for weight and contents.
• [Supplemental] Clean, trim, slice, and section carcasses for future processing.
• [Supplemental] Remove parts, such as skin, feathers, scales or bones, from carcass.
• [Supplemental] Produce hamburger meat and meat trimmings.
• [Supplemental] Process primal parts into cuts that are ready for retail use.
• [Supplemental] Obtain and distribute specified meat or carcass.
• [Supplemental] Clean and salt hides.
• [Supplemental] 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.

Detailed work activities

• Cut meat products.
• Distribute supplies to workers.
• Inspect food products.
• Mark products, workpieces, or equipment with identifying information.
• Prepare meat products for sale or consumption.
• Process animal carcasses.
• Sort materials or products for processing, storing, shipping, or grading.
• Weigh finished products.