Will “Tank House Operator” 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
• 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 “Tank House Operator”

• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Wrap dressed carcasses or meat cuts.
• 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.
• Trim, clean, or cure animal hides.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• 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.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Skin sections of animals or whole animals.
• Stun animals prior to slaughtering.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.

Related Technology & Tools

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

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