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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.

Primary Directive

Efficiently process and prepare meat for distribution.

Execution Steps
  1. 1

    Stun animals before slaughtering

    Ensure animals are stunned to minimize suffering prior to slaughter.

  2. 2

    Eviscerate and trim carcasses

    Slit open and remove internal organs from slaughtered animals.

  3. 3

    Cut meat into standard portions

    Remove bones and cut meat into standard cuts for marketing.

  4. 4

    Grind meat for products

    Grind meat into hamburger and prepare trimmings for sausages.

  5. 5

    Wrap and package meat cuts

    Wrap dressed carcasses or meat cuts for storage and distribution.

Toolbox Requirements
Microsoft ExcelMicrosoft Office software

Free — no credit card required. 200 messages included.