The Slaughter removes bones, and cut meat into standard cuts in preparation for marketing. The Slaughter cuts, trims, skins, sorts, and washes viscera of slaughtered animals to separate edible portions from offal. The Slaughter job function is to slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards. The Slaughter slits open, eviscerates, and trims carcasses of slaughtered animals. The Slaughter tends assembly lines, performing a few of the many cuts needed to process a carcass. The Slaughter severs jugular veins to drain blood and facilitates slaughtering. The Slaughter shaves or singes and defeathers carcasses, and washes them in preparation for further processing or packaging. The Slaughter trims, cleans, and/ or cures animal hides. The Slaughter shackles hind legs of animals to raise them for slaughtering or skinning. The Slaughter skins sections of animals or whole animals.
The Slaughter needs knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. The Slaughter needs knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. The Slaughter needs knowledge of machines and tools, including their designs, uses, repair, and maintenance. The Slaughter needs knowledge of techniques and equipment for planting, growing, and harvesting food products for both plant and animal for consumption, including storage/handling techniques. The Slaughter needs knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
The Slaughter needs to be able to teach others how to do something in reference to their job function. The Slaughter needs to be able to monitor and assess job performance of the crew, organizations and themselves in order to make improvements or take corrective action. The Slaughter needs to be able to conduct tests and inspections of products, services, or processes to evaluate quality or performance. The Slaughter needs to be able to perform routine maintenance on equipment and determine when and what kind of maintenance is needed. In this type of job the person needs to be able to adjust their actions in accordance with the actions of others and often in accordance with the actions of the animals. The Slaughter needs the ability to select and use training instructional methods and procedures appropriate for the situation when learning or teaching new things. The Slaughter needs the ability to control operations of equipment or systems. The Slaughter needs the ability to repair machines or systems using the needed tools. The Slaughter needs to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. The Slaughter needs the ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously over time without giving out or fatiguing. The Slaughter needs the ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. The Slaughter needs the ability to see details at close range in order to do their job function. The Slaughter needs the ability to listen to and understand information and ideas presented through spoken words and sentences. The Slaughter needs the ability to exert maximum muscle force to lift, push, pull, or carries objects.
The Slaughter provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. The Slaughter performs physical activities that require considerable use of your arms and legs and moving the whole body, such as climbing, lifting, balancing, walking stooping, and handling of materials. The Slaughter inspects equipment, structures, or materials to identify the cause of errors or other problems or defects. The Slaughter develops specific goals and plans to prioritize, organize, and accomplish your work. The Slaughter encourages and builds mutual trust, respect, and cooperation among team members.
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