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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
• 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 “Fetter Bone Buster”

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

Related Technology & Tools

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

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