Will “Boning Room Worker” 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
• Throat Cutter
• Tank House Operator
• 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
• Boning Room Worker
• Bitter
• Beef Splitter
• Beef Killer
• Animal Stunner
• Animal Sticker
• Animal Killer
• All-Round Butcher
• All Around Butcher

Tasks for “Boning Room Worker”

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

Related Technology & Tools

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

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