Individuals who slaughter cattle, hogs, goats and sheep and cut the carcasses into large wholesale cuts such as rounds, loins, ribs and chucks to facilitate the handling, distribution and marketing of meat. In some of these plants, slaughterers and meatpackers also further process the large parts into cuts that are ready for retail use. They also produce hamburger meat and meat trimmings which are used to prepare sausages, luncheon meats and other fabricated meat products. Slaughterers and meatpackers usually work on assembly lines, with each individual responsible for only a few of the many cuts needed to process a carcass.
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