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Slaughterers and Meat Packers Occupation Detailed Description

Slaughterers and Meat Packers career

General Job Description and Education/Training Levels for Slaughterers and Meat Packers

Slaughterers and Meat Packers Job Description
EducationThese occupations usually require a high school diploma.
Related ExperienceSome previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job TrainingEmployees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
ExampleThese occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
The following chart shows the education/training levels for Slaughterers and Meat Packers jobs. 60.80% of Slaughterers and Meat Packers have High School Diploma (or the equivalent) and 7.105427357601E-15% of Slaughterers and Meat Packers have Bachelor's Degree and Above.
Less than a High School Diploma
28.63%
High School Diploma (or the equivalent)
60.80%
Post-Secondary Certificate
0.00%
Some College Courses
10.57%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
0.00%

Tasks and Work Activities of Slaughterers and Meat Packers

  • Remove bones, and cut meat into standard cuts in preparation for marketing.
  • Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
  • Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
  • Slit open, eviscerate, and trim carcasses of slaughtered animals.
  • Tend assembly lines, performing a few of the many cuts needed to process a carcass.
  • Sever jugular veins to drain blood and facilitate slaughtering.
  • Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
  • Trim, clean, or cure animal hides.
  • Shackle hind legs of animals to raise them for slaughtering or skinning.
  • Skin sections of animals or whole animals.
  • Trim head meat, and sever or remove parts of animals' heads or skulls.
  • Saw, split, or scribe carcasses into smaller portions to facilitate handling.
  • Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
  • Stun animals prior to slaughtering.
  • Wrap dressed carcasses or meat cuts.
  • Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Controlling Machines and ProcessesUsing either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
  • Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
  • Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Cut meat products.
  • Process animal carcasses.
  • Clean materials to prepare them for production.
  • Slaughter animals.
  • Prepare meat products for sale or consumption.