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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”

• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• 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.
• Sever jugular veins to drain blood and facilitate slaughtering.
• 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.
• 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.
• Stun animals prior to slaughtering.
• Trim, clean, or cure animal hides.
• Skin sections of animals or whole animals.
• 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.

Related Technology & Tools

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

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