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.

Inspectors should be great at:

• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

• Using knives, cleavers, meat saws, bandsaws, or other equipment to performing meat cutting and trimming.
• Cleaning, trimming, slicing, and sectioning carcasses for future processing.
• Cutting and trimming meat to preparing for packing.
• Removing parts, such as skin, feathers, scales or bones, from carcass.
• Inspecting meat products for defects, bruises or blemishes and removing them along with any excess fat.
• Producing hamburger meat and meat trimmings.
• Processing primal parts into cuts that are ready for retail using.
• Obtaining and distributing specified meat or carcass.
• Separating meats and byproducts into specified containers and sealing containers.
• Weighing meats and tagging containers for weight and contents.
• Cleaning and salting hides.
• Preparing sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.
• Preparing ready for heating foods by filleting meat or fish or cutting it into bite sized pieces, preparing and adding vegetables or applying sauces or breading.