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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
• 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 “Delivery Driver”

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

Related Technology & Tools

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

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