Slaughterers and Meat Packers

What this job is

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.

What they do day to day

• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Sever jugular veins to drain blood and facilitate slaughtering.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Stun animals prior to slaughtering.
• Skin sections of animals or whole animals.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.

Skills and knowledge that matter most

Importance rated by people working in the job (1 = not important, 5 = extremely important).

Education and preparation

Preparation level 2 of 5 — Some preparation. Usually a high school diploma; some previous work experience or training helps.

Typical entry education (BLS): No formal educational credential.

Who this job suits

Based on the Holland (RIASEC) interest profile for this occupation.

Job titles you'll see in postings

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