Will “Deboning Team Leader” 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
• 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 “Deboning Team Leader”

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

Related Technology & Tools

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

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