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”

• 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.
• Wrap dressed carcasses or meat cuts.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Trim, clean, or cure animal hides.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Skin sections of animals or whole animals.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Stun animals prior to slaughtering.

Related Technology & Tools

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

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