Slaughterers and Meat Packers

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Job Description

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Key Tasks

• 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.
• Trim head meat, and sever or remove parts of animals' heads or skulls.
• Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
• Trim, clean, or cure animal hides.
• Wrap dressed carcasses or meat cuts.

O*NET Information

• SOC Code: 51-3023.00
• Title: Slaughterers and Meat Packers

Related Occupations

Based on O*NET Standard Occupational Classification.

Career Resources

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  title: 'Slaughterers and Meat Packers',
  description: 'undefined',
  socCode: '51-3023.00',
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