Will “Kill Floor Supervisor” 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
• 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 “Kill Floor Supervisor”

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

Related Technology & Tools

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

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