Will “Livestock Slaughterer” 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
• 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 “Livestock Slaughterer”

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

Related Technology & Tools

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

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