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”

• Trim, clean, or cure animal hides.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• 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.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• 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.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• 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.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Wrap dressed carcasses or meat cuts.

Related Technology & Tools

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

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