Will “Boning Room Worker” be Replaced By Robots? 🤔

Job Description

Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.

Job Details

• The SOC (Standard Occupational Classification) code is 51-3023.00
• The Mean Annual Wage in the U.S. is $ 27,040.00
• The Mean Hourly Wage is $ 13.00
• Currently, there are 80,780 people on this job

☝️ Information based on the reference occupation “Slaughterers and Meat Packers”.

Also Known As…

• Slaughterers and Meat Packers
• Trimmer
• Production Worker
• Meat Trimmer
• Meat Packer
• Meat Packager
• Meat Cutter
• Kill Room Operator
• Fetter Bone Buster
• Breast Trimmer
• Boning Room Worker
• Throat Cutter
• Tank House Operator
• Shochet
• Sheep Killer
• Shactor
• Seafood Processor
• Scriber
• Sawyer
• Saw Operator
• Sausage Maker
• Religious Ritual Slaughterer
• Poultry Slaughterer
• Poultry Processor
• Poleman
• Pig Sticker
• Pelt Dropper
• Meat Processor
• Meat Processing Center Manager
• Meat Locker Plant Employee
• Meat Dresser
• Livestock Slaughterer
• Live Hanger
• Laborer
• Killer
• Kill Floor Supervisor
• Hog Sticker
• Hog Slaughterer
• Hog Killer
• Halal Meat Packer
• Delivery Driver
• Deboning Team Leader
• Debone Supervisor
• Debone Processing Supervisor
• Cold Storage Worker
• Cattle Killer
• Butcher Apprentice
• Butcher
• Brainer
• Bitter
• Beef Splitter
• Beef Killer
• Animal Stunner
• Animal Sticker
• Animal Killer
• All-Round Butcher
• All Around Butcher

Tasks for “Boning Room Worker”

• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Stun animals prior to slaughtering.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Wrap dressed carcasses or meat cuts.
• Skin sections of animals or whole animals.
• Trim, clean, or cure animal hides.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Shackle hind legs of animals to raise them for slaughtering or skinning.

Related Technology & Tools

• Industrial forklifts
• Carcass branding machines
• Hoisting equipment
• Skinning knives
• Motorized saws
• Belt conveyor systems
• Meat compactors
• Bacon slicers
• Livestock shackles
• Radio frequency identification RFID devices
• Label printers
• Food scales
• Meat grading probes
• Blast chillers
• Casing stuffing machines
• Knife sharpeners
• Package wrapping machines
• Electrical stunning equipment
• Dehairing machines
• Touch screen computers
• Meat package filling and sealing machines
• Chop cutting machines
• Shrink wrap meat packing machines
• Meat grinders
• Slicing machines
• Meat-cutting bandsaws
• Sharpening steels
• Meat cleavers
• Shoulder tattooers
• Cubing machines
• Food cooling equipment
• Steak patty machines
• Personal computers
• Butcher knives

• AccountMate Software AccountMate
• Traceability software
• Microsoft Office
• Integrated Management Systems Food Connex Cloud
• Data entry software
• RFID software
• Second Foundation NaviMeat
• AgInfoLink Meat Inventory Tracking System MITS