Slaughterers and Meat Packers

Production Occupations · Job Skills & Competencies · SOC 51-3023 · 1 skills

Occupation context

These O*NET tasks describe the occupation. They provide context for this SOC mapping, but do not mean every listed Skill performs every task.

Remove bones, and cut meat into standard cuts in preparation for marketing.
Sever jugular veins to drain blood and facilitate slaughtering.
Tend assembly lines, performing a few of the many cuts needed to process a carcass.

O*NET task statements are shown in their source language (English). Task data excerpted from the O*NET® 29.1 Database (USDOL/ETA) and used under CC BY 4.0.

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slaughterer-meat-packer

wonsukchoi/domain-experts

Use when a task needs the judgment of a Slaughterer and Meat Packer — verifying stunning effectiveness per animal rather than trusting equipment operating normally, treating evisceration technique as the primary contamination control rather than relying on post-cut inspection, confirming actual carcass deep-tissue temperature within the required chilling window rather than chiller setpoint alone, or matching line speed to what inspection at each station can actually support.

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