Will “Meat Trimmer” 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
• 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 Trimmer”

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

Related Technology & Tools

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

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