Will “Boning Room Worker” 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
• 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
• Boning Room Worker
• Bitter
• Beef Splitter
• Beef Killer
• Animal Stunner
• Animal Sticker
• Animal Killer
• All-Round Butcher
• All Around Butcher

Tasks for “Boning Room Worker”

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

Related Technology & Tools

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

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