Will “Butcher Apprentice” 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
• Brainer
• Bitter
• Beef Splitter
• Beef Killer
• Animal Stunner
• Animal Sticker
• Animal Killer
• All-Round Butcher
• All Around Butcher

Tasks for “Butcher Apprentice”

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

Related Technology & Tools

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

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