Education: Secondary (high) school graduation certificate Experience: No experience (will train) 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 Equipment and machinery experience Cleavers Knives Power cutting tools Saws Work conditions and physical capabilities Repetitive tasks Hand-eye co-ordination Standing for extended periods Work Term: Permanent Work Language: English Hours: 35 hours per week