Meat, Poultry, and Fish Cutters and Trimmers

• 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.
• Remove parts, such as skin, feathers, scales or bones, from carcass.
• Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.

Source: O*NET OnLine information for Meat, Poultry, and Fish Cutters and Trimmers.

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Speaking - Talking to others to convey information effectively.
• Coordination - Adjusting actions in relation to others' actions.
• Active Listening - Giving 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.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Time Management - Managing one's own time and the time of others.
• Service Orientation - Actively looking for ways to help people.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Source: O*NET OnLine information for Meat, Poultry, and Fish Cutters and Trimmers.