Will “Poultry 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 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 “Poultry Slaughterer”

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

Related Technology & Tools

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

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