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”

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

Related Technology & Tools

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

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