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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
• 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 “Sheep Killer”

• Skin sections of animals or whole animals.
• 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.
• Stun animals prior to slaughtering.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Trim, clean, or cure animal hides.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Wrap dressed carcasses or meat cuts.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• 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.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.

Related Technology & Tools

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

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