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”

• 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.
• Skin sections of animals or whole animals.
• 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.
• Trim, clean, or cure animal hides.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Stun animals prior to slaughtering.
• Wrap dressed carcasses or meat cuts.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.

Related Technology & Tools

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

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