Clean, trim, slice, and section carcasses for future processing. Cut and trim meat to prepare for packing. Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat. Obtain and distribute specified meat or carcass. Process primal parts into cuts that are ready for retail use. Produce hamburger meat and meat trimmings. Remove parts, such as skin, feathers, scales or bones, from carcass. Separate meats and byproducts into specified containers and seal containers. Weigh meats and tag containers for weight and contents. Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat. Slaughter live animals, using stunning devices and knives. Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.