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

Related Technology & Tools

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

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