butcher, industrial
On-site · Saint-Esprit
Education: No degree, certificate or diploma. Work site environment: Noisy. Odours. Dusty. Hot. Cold/refrigerated. Wet/damp. Work setting: Slaughter houses. Meat processing and/or packing plant/establishment. Tasks: Slaughter livestock and remove viscera and other inedible parts from carcasses. Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging. Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use. Remove bones from meat. Remove filled containers from conveyors. Feed and…