Wild Game Butcher/Skinner

May include, but not limited to: - Remove bones, and cut meat into standard cuts in preparation for marketing. - Sever jugular veins to drain blood and facilitate slaughtering. - Tend assembly lines, performing a few of the many cuts needed to process a carcass. - Shackle hind legs of animals to raise them for slaughtering or skinning. - Slit open, eviscerate, and trim carcasses of slaughtered animals. - Stun animals prior to slaughtering. - Skin sections of animals or whole animals. - Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal. - Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging. - Saw, split, or scribe carcasses into smaller portions to facilitate handling. - Trim head meat, and sever or remove parts of animals' heads or skulls. - Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products. - Trim, clean, or cure animal hides. - Wrap dressed carcasses or meat cuts.