Slaughterers and Meat Packers perform nonroutine or precision functions involving the preparation of large portions of meat. Their work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Their labor typically occurs in slaughtering, meat packing, or wholesale establishments.
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- Slaughterers and Meat Packers
Manufacturing
What do they typically do
- Sever jugular veins to drain blood and facilitate slaughtering
- Remove bones, and cut meat into standard cuts in preparation for marketing
- Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards (specialization)
- Tend assembly lines, performing a few of the many cuts needed to process a carcass
- Trim, clean, or cure animal hides
- Slit open, eviscerate, and trim carcasses of slaughtered animals
- Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging
- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal
Number of Jobs
Average Annual
Job Growth +0.7%
Job Openings 134
Education & Training
- Education These occupations usually require a high school diploma.Associated Programs or MajorsLicense
Private Training Programs
981
1044
Change 63