- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who butchers eviscerated frozen, fresh, and salted fish for marketing or further processing. Respnsibilities include:
* Dumps containers of fish into fresh water tank for cleaning.
* Places cleaned fish on table or bench.
* Trims off fins and tails, removes skin, and cuts fish into pieces of specified size, using knife or bandsaw.
* Sorts pieces according to color and texture.
Industry:Professional careers
A professional who performs any combination of following tasks involved in dismembering and cutting up hog, veal, beef, and other animal carcasses to facilitate handling preparatory to marketing or further processing, using knife, cleavers, hand and power saws, and other cutting tools. Respnsibilities include:
* Saws or cuts through pelvic area of animal, and splits belly to expose and remove viscera.
* Splits suspended carcass in half lengthwise along backbone of beef sides, and smooths and shapes beef with paddle.
* Saws ribs along interior of hog carcasses to facilitate removal of loins and ribs.
* Cuts, cleaves, or saws carcass sections to sever forequarters, hindquarters, shoulders, rumps, legs, and other parts.
* Saws trimmed bones, such as skulls, ribs, and legs, into pieces preparatory to processing into byproducts.
* May be known according to type or part of animal cut as aitchbone breaker; beef ribber; bone sawyer; breast sawyer; ham sawyer; hog sawyer.
* May be designated: rump sawyer; shoulder sawyer; side splitter.
Industry:Professional careers
A professional who butchers live crabs preparatory to canning. Respnsibilities include:
* Grips crab with both hands and impales it on stationary spike.
* Twists, pulls, and detaches crab body from back, leaving back on knife.
* Wipes off gills and viscera and tosses crab body in vat of water.
* Pulls crab back from knife and discards it.
Industry:Professional careers
A professional who butchers live crabs preparatory to canning. Respnsibilities include:
* Grips crab with both hands and impales it on stationary spike.
* Twists, pulls, and detaches crab body from back, leaving back on knife.
* Wipes off gills and viscera and tosses crab body in vat of water.
* Pulls crab back from knife and discards it.
Industry:Professional careers
A professional who cuts out defective portions of dressed animal carcasses, following established procedures. Respnsibilities include:
* Trims or skins carcass to remove residual blood, fat, hair, ragged edges, and overscalded skin, using knife.
* Cuts condemned parts, such as broken bones and bruised flesh, from carcass under direction of government inspector, using knife, cleaver and saw.
* May cut up condemned animals for rendering.
* May be designated according to work area as Final-Rail Cutter; Retaining-Room Cutter.
Industry:Professional careers
A professional who cleans fish aboard ship or ashore, performing any combination of following tasks, alone or as member of crew. Respnsibilities include:
* Scrapes scales from fish with knife.
* Cuts or rips fish from vent to throat with knife, and tears out viscera and gills.
* Cuts off head of fish with knife, drops head in tub, and slides fish along table to next worker.
* Washes blood from abdominal cavity by dropping fish in tub of water or by use of hose, and removes discolored membrane from abdomen lining with knife, spoon, scraper, glove, or piece of burlap.
* Cuts gashes along sides of fish to facilitate salt penetration during curing.
* Cuts fish behind gill slits, draws knife along backbone and ribs to free fillet (boneless portion of flesh), lays fillet skinside down on table, and draws knife laterally between skin and flesh to remove skin.
* Slices flesh from bones in fletches (longitudinal quarter sections) for further processing into boneless slices of fish.
* Unloads catch from fishing vessels.
* May pack fish in containers.
* May remove slime from fish preparatory to canning and be designated Slimer.
* May clean, dress, wrap, label, and store fish for guests at resort establishments and be designated Fish Housekeeper.
* May fillet fish and be designated Fish Filleter.
Industry:Professional careers
A professional who trims meat, glands, and organs from carcass heads for use in making meat products or processing for medicinal use or byproducts, performing any combination of following tasks. Respnsibilities include:
* Places head on table or in holding hooks and trims skin and meat from jaw, jowls, and skull with knife.
* Cuts fat from lean meat and drops it into containers.
* Inserts knife into mouth cavity to cut and remove tongue.
* Trims fat, ragged edges, veins, and bruises from tongue.
* Cuts and pulls hog snout from head, using knife and snout-pulling machine.
* Pulls jaw from skull, using jaw pulling machine, bar, or chisel.
* Places skull on block and splits it with automatic splitter or cleaver.
* Removes brains, pituitary gland, and other parts, and places them in separate trays.
* Removes horns from head, using shears.
* May be known according to duty performed as Brain Picker; Chiseler, Head; Jawbone Breaker; Jowl Trimmer; Snout Puller; Splitter, Head; Temple-Meat Cutter; Tongue Cutter.
Industry:Professional careers
A professional who separates edible portions of animal viscera from offal, performing any combination of following tasks. Respnsibilities include:
* Cuts away such organs and glands from adjoining tissue as heart, sweetbreads, stomach, spleen, gall bladder, liver, and thyroid, using knife.
* Skins outer tissue of bung gut with fingers.
* Washes parts and places them in containers.
* Cuts off ends of oxtails and trims loose tissues, using knife and rotary brush.
* Trims excess fat and tissue from muscles, intestines, and organs, using knife.
* Separates membrane from gullet and windpipe, inner lining from stomach, and small intestines from large.
* Flushes intestines and bladders with water hose and squeezes them to remove water, slime, and foreign matter.
* Weighs and sorts viscera, according to condition, and discards diseased or damaged parts.
* Bleaches casings (intestines) by soaking them in salt solution.
* Stamps plant identification number on edible organs, using rubber stamp.
* Brands tails and tongues with electric iron.
* May tend machine that washes viscera and flesh parts.
* May grind meat.
* May be known according to functions performed or part of viscera processed as Beef-Pluck Trimmer; Bladder Trimmer; Bung Grader; Casing Puller; Liver Trimmer; Lung Splitter; Viscera Washer.
Industry:Professional careers
A professional who severs jugular vein with knife to slaughter suspended fowl passing on overhead conveyor.
Industry:Professional careers
A professional who severs jugular vein with knife to slaughter suspended fowl passing on overhead conveyor.
Industry:Professional careers
