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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”

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

Related Technology & Tools

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

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