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SLAUGHTERERS AND MEAT PACKERS
 
Occupation Description:
 
  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. Excludes “Meat, Poultry, and Fish Cutters and Trimmers" (51-3022) who perform routine meat cutting.
 
Typical Tasks:
 
 
  • 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.
 
Skills:
 
 
  • Speaking - Talking to others to convey information effectively..
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times..
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems..
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do..
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly..
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action..
  • Operation and Control - Controlling operations of equipment or systems..
 
Knowledge:
 
 
  • 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..
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques..
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods..
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar..
  • Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process..
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications..
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology..
 
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Education & Training:
 
  Short-term on-the-job training (short demonstration up to one month)
 
Wage Information:
 
  Sorry, wage information is not available for this occupation.
 
Occupation Outlook:
 
  Sorry, outlook information is not available for this occupation.
 
Similar Occupations:
 
 
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