wild game butcher/skinner

May include, but not limited to:

- Remove bones, and cut meat into standard cuts in preparation for marketing.

- Sever jugular veins to drain blood and facilitate slaughtering.

- Tend assembly lines, performing a few of the many cuts needed to process a carcass.

- Shackle hind legs of animals to raise them for slaughtering or skinning.

- Slit open, eviscerate, and trim carcasses of slaughtered animals.

- Stun animals prior to slaughtering. - Skin sections of animals or whole animals.

- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.

- Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.

- Saw, split, or scribe carcasses into smaller portions to facilitate handling.

- Trim head meat, and sever or remove parts of animals' heads or skulls. - Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.

- Trim, clean, or cure animal hides.

- Wrap dressed carcasses or meat cuts.