Will “Kill Room 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
• 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 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 Room Operator
• 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 “Kill Room Operator”

• Trim, clean, or cure animal hides.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Stun animals prior to slaughtering.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• 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.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Skin sections of animals or whole animals.
• 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.

Related Technology & Tools

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

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