Will “Meat Dresser” be Replaced By Robots? 🤔
60% Chance of Automation
“Meat Dresser” will maybe be replaced by robots.
This job is ranked #333 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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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
- 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 “Meat Dresser”
- Slit open, eviscerate, and trim carcasses of slaughtered animals.
- Tend assembly lines, performing a few of the many cuts needed to process a carcass.
- Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
- Skin sections of animals or whole animals.
- Sever jugular veins to drain blood and facilitate slaughtering.
- Trim head meat, and sever or remove parts of animals' heads or skulls.
- Stun animals prior to slaughtering.
- Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
- Saw, split, or scribe carcasses into smaller portions to facilitate handling.
- Trim, clean, or cure animal hides.
- Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
- Wrap dressed carcasses or meat cuts.
- Shackle hind legs of animals to raise them for slaughtering or skinning.
- Remove bones, and cut meat into standard cuts in preparation for marketing.
- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
Related Technology & Tools
- Blast chillers
- Steak patty machines
- Meat grinders
- Shoulder tattooers
- Shrink wrap meat packing machines
- Motorized saws
- Touch screen computers
- Hoisting equipment
- Industrial forklifts
- Chop cutting machines
- Dehairing machines
- Bacon slicers
- Slicing machines
- Meat cleavers
- Skinning knives
- Personal computers
- Livestock shackles
- Carcass branding machines
- Electrical stunning equipment
- Food cooling equipment
- Food scales
- Knife sharpeners
- Meat-cutting bandsaws
- Meat compactors
- Sharpening steels
- Cubing machines
- Casing stuffing machines
- Meat grading probes
- Meat package filling and sealing machines
- Butcher knives
- Belt conveyor systems
- Label printers
- Radio frequency identification RFID devices
- Package wrapping machines
- RFID software
- Second Foundation NaviMeat
- Microsoft Office
- AgInfoLink Meat Inventory Tracking System MITS
- Integrated Management Systems Food Connex Cloud
- AccountMate Software AccountMate
- Traceability software
- Data entry software