Butcher: Butchers and slaughters animals in slaughtering and meat packing establishment, using cutting tools, such as cleaver, knife, and saw.
Stuns animals prior to slaughtering. Shackles hind legs of animals, such as cattle, sheep, and hogs, to raise them for slaughtering or skinning. Severs jugular vein to drain blood and facilitate slaughtering. Trims head meat and otherwise severs or removes parts of animal heads or skulls. Saws, splits, or scribes slaughtered animals to reduce carcass. Slits open, eviscerates, and trims carcasses of slaughtered animals. Cuts, trims, skins, sorts, and washes viscera of slaughtered animals to separate edible portions from offal. Washes carcasses. Wraps muslin cloth about dressed animal carcasses or sides to enhance appearance and protect meat. Shaves hog carcasses. Trims and cleans animal hides, using knife. Cuts bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare meat for marketing. Examines, weighs, and sorts fresh pork cuts. Skins sections of animals or whole animals, such as cattle, sheep, and hogs. May prepare meats for smoking. May cut and wrap meat. May salt (cure) and trim hides. (Source: eDOT Job Description) [-] Less
Cost of Living Data
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