Occupation · SOC 51-3023
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.
Median wage
$39,790
$31,470–$49,460
Projected growth
—
—
Annual openings
—
per year
Employed (US)
67,500
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
8 mapped
Core skills
SpeakingActive ListeningSocial PerceptivenessCritical ThinkingOperations MonitoringMonitoringTroubleshootingQuality Control AnalysisOperation and ControlTime ManagementService OrientationLearning StrategiesJudgment and Decision MakingCoordinationActive LearningSystems EvaluationSystems AnalysisReading ComprehensionPersuasionManagement of Personnel ResourcesInstructingComplex Problem SolvingWritingNegotiationMathematicsManagement of Material ResourcesManagement of Financial ResourcesRepairingEquipment SelectionEquipment MaintenanceOperations AnalysisTechnology DesignScienceProgrammingInstallation
Knowledge areas
Customer and Personal ServiceFood ProductionProduction and ProcessingEnglish LanguageLaw and GovernmentMathematicsAdministrativeAdministration and ManagementSales and MarketingPublic Safety and SecurityPersonnel and Human ResourcesEngineering and TechnologyMechanicalBiologyForeign LanguageChemistryEconomics and AccountingEducation and TrainingDesignComputers and ElectronicsBuilding and ConstructionPhysicsTransportationHistory and ArcheologyMedicine and DentistryGeographyPsychologySociology and AnthropologyTherapy and CounselingPhilosophy and TheologyTelecommunicationsCommunications and MediaFine Arts
Technology & tools
AccountMate Software AccountMateAgInfoLink Meat Inventory Tracking System MITSIntegrated Management Systems Food Connex CloudMicrosoft ExcelMicrosoft Office softwareOperating system softwareRFID softwareSecond Foundation NaviMeatTraceability software
Representative tasks
Handling and Moving ObjectsInspecting Equipment, Structures, or MaterialsPerforming General Physical ActivitiesMonitoring Processes, Materials, or SurroundingsGetting InformationIdentifying Objects, Actions, and EventsCommunicating with Supervisors, Peers, or SubordinatesControlling Machines and ProcessesMaking Decisions and Solving ProblemsTraining and Teaching OthersEvaluating Information to Determine Compliance with StandardsOrganizing, Planning, and Prioritizing WorkJudging the Qualities of Objects, Services, or PeopleRepairing and Maintaining Mechanical EquipmentEstablishing and Maintaining Interpersonal RelationshipsProcessing InformationCoaching and Developing OthersDeveloping and Building TeamsDeveloping Objectives and StrategiesMonitoring and Controlling ResourcesInterpreting the Meaning of Information for OthersUpdating and Using Relevant KnowledgeDocumenting/Recording InformationEstimating the Quantifiable Characteristics of Products, Events, or InformationCoordinating the Work and Activities of OthersThinking CreativelyAnalyzing Data or InformationScheduling Work and ActivitiesGuiding, Directing, and Motivating SubordinatesAssisting and Caring for OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesPerforming for or Working Directly with the PublicResolving Conflicts and Negotiating with OthersRepairing and Maintaining Electronic EquipmentCommunicating with People Outside the OrganizationOperating Vehicles, Mechanized Devices, or EquipmentSelling or Influencing OthersStaffing Organizational UnitsWorking with Computers
Competency framework
Skill expectations by proficiency level.
emerging
Standard cutting tools and knives — identify and handle safely under direct supervisor guidance on an entry-level processing line.Basic meat cuts and bone removal steps — follow prescribed protocols under close supervision in a commercial slaughter facility.Assembly line station tasks — perform a limited set of repetitive cuts as directed by a lead worker during carcass processing.Personal protective equipment including chain-mail gloves and aprons — don and inspect correctly before beginning each shift on the floor.Jugular vein severing procedure — observe and assist under direct instruction to facilitate blood drainage during the slaughtering process.Verbal instructions from supervisors and lead cutters — listen actively and confirm understanding before executing assigned cuts on the line.Sanitation and hygiene standards — apply basic cleaning protocols to personal tools and workstation at the start and end of each shift.Carcass positioning and orientation — recognize correct placement on the line to support safe and efficient cutting under supervision.Production line pace and rhythm — monitor personal throughput against line speed with guidance from a floor supervisor.Incident and near-miss situations — report hazards or equipment concerns immediately to a supervisor in a live processing environment.
developing
Standard primal and sub-primal cuts — perform accurately and consistently with minimal oversight on a mid-volume processing line.Bone removal from beef, pork, or poultry carcasses — execute using proper knife angles and strokes to meet standard yield specifications.Multiple assigned stations on the assembly line — rotate among several cut positions and maintain required throughput without direct instruction.Slaughtering procedures including jugular vein severance — carry out in compliance with USDA and facility protocols under routine operating conditions.Knife sharpening and edge maintenance — perform independently between tasks to sustain cutting efficiency and reduce injury risk on the floor.Co-worker communication across noisy processing environments — convey clear, concise instructions and status updates to adjacent line workers.Product weight and trim specifications — monitor cut output against posted standards and adjust technique when deviations are noticed.Inventory management software for daily production tallies — enter basic yield and waste data accurately at end-of-shift in the plant office.Temperature and refrigeration conditions in the cooler and on the floor — observe and flag irregularities to the shift supervisor promptly.Stress and physical fatigue during high-volume production runs — apply self-control and dependable work habits to sustain quality across a full shift.
proficient
Full carcass breakdown from initial splitting to final retail-ready cuts — execute autonomously across all line stations in a high-throughput meat processing plant.Non-routine carcass conditions such as injury-related damage or unusual fat cover — assess and adapt cutting approach to maximize yield and meet grade standards.Jugular vein and related slaughtering steps — perform with precision and consistency across variable carcass sizes while complying with humane handling regulations.Complex bone-in and boneless cut specifications for multiple species — deliver to customer and retail standards without supervisory review in a commercial facility.Line speed and staffing imbalances — identify bottlenecks during a production shift and reallocate personal effort to sustain throughput targets.Troubleshooting of mechanical equipment issues such as band saws and stunners — diagnose common faults and coordinate corrective action with maintenance staff.USDA inspection findings and corrective-action requirements — interpret written notices and implement remedial measures within the production workflow.Spreadsheet and ERP software for yield reporting and production scheduling — compile and review data independently to support plant performance tracking.New or less-experienced line workers — provide on-the-job guidance and demonstrate correct cutting technique during daily operations.Critical food-safety deviations such as contamination events — evaluate severity, halt affected product flow, and escalate to food-safety personnel in real time.
advanced
Plant-wide cutting and slaughtering standards — develop and implement written protocols that govern all line stations across a full-shift, multi-species operation.Production line configuration and staffing deployment — design shift assignments and station rotations to optimize throughput, yield, and worker safety organization-wide.Regulatory compliance strategy for USDA, OSHA, and state food-safety requirements — lead audit preparation and response across the entire processing facility.Enterprise resource planning and inventory management systems — oversee data integrity, configure production modules, and train supervisors on reporting workflows.Workforce competency development — build and deliver structured on-boarding and cross-training programs that advance skill levels across all production teams.Yield improvement and waste-reduction initiatives — analyze plant-wide cutting data, identify systemic inefficiencies, and champion continuous-improvement projects.Cross-functional coordination with quality assurance, maintenance, and logistics teams — direct collaborative problem-solving to resolve production disruptions at an operational scale.Organizational safety culture — establish behavioral expectations, lead toolbox talks, and hold teams accountable for cautiousness and injury-prevention practices.Customer and procurement relationships — interpret buyer specifications and translate retail or wholesale cut requirements into updated line-production standards.Strategic capacity planning for seasonal or market-driven volume changes — model staffing and equipment needs and present recommendations to plant or corporate leadership.
Also known as
47 alternate job titles map to this occupation.
Animal KillerAnimal StickerAnimal StunnerBeef KillerBeef SplitterBitterBoning Room WorkerBrainerButcherCattle KillerCold Storage WorkerDebonerHalal Meat PackerHog KillerHog SlaughtererHog StickerLive HangerLivestock SlaughtererMeat AssociateMeat ClerkMeat Department AssociateMeat DresserMeat Market AssociateMeat PackagerMeat PackerMeat ProcessorMeat WrapperPelt DropperPig StickerPolemanPoultry ProcessorPoultry SlaughtererReligious Ritual SlaughtererSaw ManSaw OperatorSawyerScriberSeafood ProcessorShactorSheep Killer