Great artisans are usually capable of:

• Using hands and arms in handling, installing, positioning, and moving materials.
• Performing precise and skillful manipulation of small objects.
• Being active and proactive in regards to physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.

Any supervisor should excel at:

• Monitoring and reviewing information from materials, events, or the environment.
• Detecting or assessing problems whether real or potential.
• Monitoring and controlling resources and overseeing the spending of money.

• Removing bones, and cutting meat into standard cuts in preparation for marketing.
• Cutting, trimming, skin, sorting, and washing viscera of slaughtered animals for separating edible portions from offal.
• Slaughtering animals in accordance with religious law, and determining that carcasses meet specified religious standards.
• Slitting open, eviscerating, and trimming carcasses of slaughtered animals.
• Tending to assembly lines, performing a few of the many cuts needed for processing a carcass.
• Severing jugular veins for draining blood and facilitating slaughtering.
• Shaving or singing and defeathering carcasses, and washing them in preparation for further processing or packaging.
• Trimming, cleaning, or curing animal hides.
• Shackling hind legs of animals and raising them for slaughtering or skinning.
• Skinning sections of animals or whole animals.
• Trimming head meat, and severing or removing parts of animals’ heads or skulls.
• Sawing, splitting, or scribing carcasses into smaller portions for facilitating handling.