Will “All-Round Butcher” 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
• Kill Room Operator
• 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 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 Around Butcher

Tasks for “All-Round Butcher”

• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Shackle hind legs of animals to raise them for slaughtering or skinning.
• Wrap dressed carcasses or meat cuts.
• Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
• Saw, split, or scribe carcasses into smaller portions to facilitate handling.
• Remove bones, and cut meat into standard cuts in preparation for marketing.
• Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
• Slit open, eviscerate, and trim carcasses of slaughtered animals.
• Skin sections of animals or whole animals.
• Trim, clean, or cure animal hides.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Tend assembly lines, performing a few of the many cuts needed to process a carcass.
• Stun animals prior to slaughtering.
• Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
• Sever jugular veins to drain blood and facilitate slaughtering.

Related Technology & Tools

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

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