Will “Religious Ritual Slaughterer” be Automated?

Core Skills & Abilities

• Wrap dressed carcasses or meat cuts.

• Stun animals prior to slaughtering.

• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.

• Trim head meat, and sever or remove parts of animals' heads or skulls.

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

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

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

• Trim, clean, or cure animal hides.

• Skin sections of animals or whole animals.

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

• 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.

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

• Sever jugular veins to drain blood and facilitate slaughtering.