Remove bones, and cut meat into standard cuts in preparation for marketing.
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
Slit open, eviscerate, and trim carcasses of slaughtered animals.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.