Will “Cold Storage 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
• 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 “Cold Storage Worker”

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

Related Technology & Tools

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

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