U.S. Dept. of Labor code 51-3023.00Market Standard — pending BLS/OEWS enrichment

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.

What this job is about

Efficiently process and prepare meat for distribution.

What this work involves, step by step

AI can help most with the planning, drafting, and paperwork below — not the hands-on parts.

1
Stun animals before slaughtering
Ensure animals are stunned to minimize suffering prior to slaughter.
2
Eviscerate and trim carcasses
Slit open and remove internal organs from slaughtered animals.
3
Cut meat into standard portions
Remove bones and cut meat into standard cuts for marketing.
4
Grind meat for products
Grind meat into hamburger and prepare trimmings for sausages.
5
Wrap and package meat cuts
Wrap dressed carcasses or meat cuts for storage and distribution.

Tools used in this work

Microsoft ExcelMicrosoft Office software

Free — no credit card required. 200 messages included.