Slaughterers and Meat Packers
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.
Tasks Include:
- 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.
- 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.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)
Projections Quick View:
Virginia: +1.5%
National: +1.4%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Moderately High ($36,000 - $49,999)
Median Earnings:
National
$38,160.00
State
$34,500.00
Regional
Slaughterers and Meat Packers
Description
| Career Cluster: | Manufacturing
|
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 60.80%
- Less than a High School Diploma = 28.63%
- Some College Courses = 10.57%
Related Work Experience
- None = 33.72%
- Over 1 year, up to and including 2 years = 21.14%
- Over 2 years, up to and including 4 years = 18.61%
- Up to and including 1 month = 11.84%
- Over 6 months, up to and including 1 year = 10.33%
- Over 1 month, up to and including 3 months = 4.35%
On-Site or In-Plant Training
- Over 2 years, up to and including 4 years = 29.18%
- Over 1 year, up to and including 2 years = 21.14%
- Up to and including 1 month = 20%
- Over 6 months, up to and including 1 year = 15.42%
- None = 8.63%
- Over 1 month, up to and including 3 months = 4.35%
- Over 4 years, up to and including 10 years = 1.27%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 24.96%
- Over 1 year, up to and including 2 years = 22.43%
- Over 2 years, up to and including 4 years = 21.14%
- Over 1 month, up to and including 3 months = 12.51%
- Over 6 months, up to and including 1 year = 11.61%
- None or short demonstration = 7.36%
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Tasks
Supplemental Tasks Include:
- 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.
- 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.
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Additional Resources
For information on training and other aspects of this trade, contact:
United Food and Commercial Workers International Union
1775 K St. NW.
Washington, DC 20006
The data sources for the information displayed here include: Virginia Career VIEW Research. (Using onet291)
Slaughterers and Meat Packers
Knowledge
| % | Subject | Description |
|---|---|---|
| 65.50 | Customer and Personal Service | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
| 60.75 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| 57.25 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
| 53.00 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Skills
| % | Subject | Description |
|---|
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Abilities
| % | Subject | Description |
|---|---|---|
| 68.75 | Arm-Hand Steadiness | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
| 59.50 | Finger Dexterity | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
| 56.25 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
| 56.25 | Manual Dexterity | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
| 53.00 | Trunk Strength | The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing. |
| 53.00 | Static Strength | The ability to exert maximum muscle force to lift, push, pull, or carry objects. |
| 53.00 | Control Precision | The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. |
| 50.00 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Work Activities
| % | Subject | Description |
|---|---|---|
| 68.00 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
| 64.25 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
| 64.00 | Performing General Physical Activities | Performing 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 materials. |
| 63.25 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
| 60.25 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
| 57.25 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
| 55.00 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
| 50.00 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Work Styles
| % | Subject | Description |
|---|---|---|
| 86.25 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
| 81.25 | Integrity | Job requires being honest and ethical. |
| 80.25 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
| 77.25 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
| 76.75 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
| 75.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
| 72.75 | Persistence | Job requires persistence in the face of obstacles. |
| 72.75 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
| 68.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
| 67.50 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
| 67.50 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
| 65.00 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
| 64.50 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
| 57.25 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
| 55.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
| 53.50 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Work Values
| % | Subject | Description |
|---|---|---|
| 55.50 | Relationships | Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
| 55.50 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Work Context
| % | Subject | Description |
|---|---|---|
| 96.80 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
| 93.20 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
| 91.20 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
| 86.80 | Spend Time Standing | How much does this job require standing? |
| 85.60 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
| 84.00 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
| 83.40 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
| 82.40 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
| 78.60 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
| 78.60 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
| 78.00 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
| 75.80 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
| 73.00 | Exposed to Minor Burns, Cuts, Bites, or Stings | How often does this job require exposure to minor burns, cuts, bites, or stings? |
| 71.00 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
| 70.60 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
| 68.60 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
| 68.00 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
| 66.00 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
| 63.00 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
| 62.40 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
| 61.40 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
| 61.40 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
| 61.00 | Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection | How much does this job require wearing specialized protective or safety equipment such as breathing apparatus, safety harness, full protection suits, or radiation protection? |
| 60.60 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
| 60.00 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
| 59.40 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
| 59.40 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
| 57.40 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
| 57.20 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
| 55.60 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees 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.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Earnings Benefits*
| Region | Entry Level | Median | Experienced |
|---|---|---|---|
| United States | $30,450.00 | $38,160.00 | $44,280.00 |
| Virginia | $34,110.00 | $34,500.00 | $35,870.00 |
| Region | Entry Level | Median | Experienced |
| Alexandria/Arlington | No Data | No Data | No Data |
| Bay Consortium | No Data | No Data | No Data |
| Capital Region Workforce Partnership | No Data | No Data | No Data |
| Central VA/Region2000 | No Data | No Data | No Data |
| Crater Area | No Data | No Data | No Data |
| Greater Peninsula | No Data | No Data | No Data |
| Hampton Roads | No Data | No Data | No Data |
| New River/Mt. Rogers | No Data | No Data | No Data |
| Northern Virginia | No Data | No Data | No Data |
| Piedmont Workforce | No Data | No Data | No Data |
| Shenandoah Valley | $33,860.00 | $34,500.00 | $34,780.00 |
| South Central | No Data | No Data | No Data |
| Southwestern Virginia | No Data | No Data | No Data |
| West Piedmont | No Data | No Data | No Data |
| Western Virginia | No Data | No Data | No Data |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)
Slaughterers and Meat Packers
Employment Projections
USA: 2023-2033
Virginia: 2022-2032
Regions: 2020-2030
| Current | Projected | % Change | |
|---|---|---|---|
| United States | 72,800 | 73,800 | +1.4% |
| Virginia | 604 | 613 | +1.5% |
| Region | Current* | Projected | % Change |
| Alexandria/Arlington | No Data | No Data | No Data |
| Bay Consortium | No Data | No Data | No Data |
| Capital Region Workforce Partnership | No Data | No Data | No Data |
| Central VA/Region2000 | No Data | No Data | No Data |
| Crater Area | No Data | No Data | No Data |
| Greater Peninsula | No Data | No Data | No Data |
| Hampton Roads | No Data | No Data | No Data |
| New River/Mt. Rogers | No Data | No Data | No Data |
| Northern Virginia | No Data | No Data | No Data |
| Piedmont Workforce | No Data | No Data | No Data |
| Shenandoah Valley | No Data | No Data | No Data |
| South Central | No Data | No Data | No Data |
| Southwestern Virginia | No Data | No Data | No Data |
| West Piedmont | No Data | No Data | No Data |
| Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet291)
Slaughterers and Meat Packers
Related Occupations
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The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
View Videos
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet291)
Slaughterers and Meat Packers
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Titles
- All Around Butcher
- All-Round Butcher
- Animal Killer
- Animal Sticker
- Animal Stunner
- Beef Killer
- Beef Splitter
- Bitter
- Boning Room Worker
- Brainer
- Breast Trimmer
- Butcher
- Butcher Apprentice
- Cattle Killer
- Cold Storage Worker
- Delivery Driver
- Fetter Bone Buster
- Halal Meat Packer
- Hog Killer
- Hog Slaughterer
- Hog Sticker
- Kill Room Operator
- Killer
- Laborer
- Live Hanger
- Livestock Slaughterer
- Meat Cutter
- Meat Dresser
- Meat Locker Plant Employee
- Meat Packager
- Meat Packer
- Meat Processor
- Meat Trimmer
- Pelt Dropper
- Pig Sticker
- Poleman
- Poultry Slaughterer
- Production Worker
- Religious Ritual Slaughterer
- Sausage Maker
- Saw Operator
- Sawyer
- Scriber
- Shactor
- Sheep Killer
- Shochet
- Tank House Operator
- Throat Cutter
- Trimmer
The data sources for the information displayed here include: O*NET™. (Using onet291)
Slaughterers and Meat Packers
Related Schools
- Bridgerland Technical College
- Central Lakes College-Brainerd
- Central Wyoming College
- Dickinson State University
- Eastern Oklahoma State College
- GateWay Community College-Central City
- Hinds Community College
- Madison Area Technical College
- Miles Community College
- North Dakota State College of Science
- Ridgewater College
The data sources for the information displayed here include: O*NET™. (Using onet291)