Occupation
Slaughterers and Meat Packers
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.
$40,130 medianBelow-avg outlookHigh school
O*NET 31.0 · 51-3023.00
A typical week, in the words of people in the job
- 01Saw, split, or scribe carcasses into smaller portions to facilitate handling.
- 02Trim head meat, and sever or remove parts of animals' heads or skulls.
- 03Tend assembly lines, performing a few of the many cuts needed to process a carcass.
- 04Shackle hind legs of animals to raise them for slaughtering or skinning.
- 05Slit open, eviscerate, and trim carcasses of slaughtered animals.
- 06Stun animals prior to slaughtering.
- 07Skin sections of animals or whole animals.
- 08Sever jugular veins to drain blood and facilitate slaughtering.
- 09Trim, clean, or cure animal hides.
- 10Wrap dressed carcasses or meat cuts.
- 11Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
- 12Remove bones, and cut meat into standard cuts in preparation for marketing.
Task statements ranked by how many workers report them · O*NET 31.0
What the posting will be called
Boning Room WorkerMeat PackerMeat ProcessorMeat WrapperMeat PackagerSaw ManSide PullerWrapper
Titles reported by employers for this occupation. Search job boards with these, not the O*NET name.
Knowledge the job leans on
Customer and Personal ServiceFood ProductionProduction and ProcessingEnglish LanguageLaw and GovernmentMathematicsAdministrativeAdministration and Management
Skills that carry over from service
Social PerceptivenessOperations MonitoringQuality Control AnalysisOperation and ControlTroubleshootingCoordinationService OrientationJudgment and Decision Making