O*NET Career Intelligence
Slaughterers and Meat Packers
SOC 51-3023.00
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.
Zone 2
Production
8
Skills
8
Knowledge
2
Job Zone
No
Green
Top Skills 8
Speaking
2.8
Active Listening
2.6
Critical Thinking
2.4
Social Perceptiveness
2.4
Monitoring
2.2
Operation Monitoring
2.2
Operation and Control
2.1
Troubleshooting
2.1
Knowledge Areas 8
Customer and Personal Service
3.6
Food Production
3.4
Production and Processing
3.3
English Language
3.1
Law and Government
2.8
Mathematics
2.7
Clerical
2.5
Administration and Management
2.5
Key Tasks
1Remove bones, and cut meat into standard cuts in preparation for marketing.
2Sever jugular veins to drain blood and facilitate slaughtering.
3Tend assembly lines, performing a few of the many cuts needed to process a
carcass.
4Shackle hind legs of animals to raise them for slaughtering or skinning.
5Slit open, eviscerate, and trim carcasses of slaughtered animals.
Also Known As
Animal Killer
Animal Sticker
Animal Stunner
Beef Killer
Beef Splitter
Bitter
Boning Room Worker
Brainer
Cattle Killer
Cold Storage Worker
Tools & Equipment
Bacon slicers
Belt conveyor systems
Blast chillers
Butcher knives
Carcass branding machines
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