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Slaughterers and Meat Packers

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.   (O'Net 51-3023.00)

 
Reported job 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, Debone Processing Supervisor, Debone Supervisor, Deboning Team Leader, Delivery Driver, Fetter Bone Buster, Halal Meat Packer, Hog Killer, Hog Slaughterer, Hog Sticker, Kill Floor Supervisor, Kill Room Operator, Killer, Laborer, Live Hanger, Livestock Slaughterer, Meat Cutter, Meat Dresser, Meat Locker Plant Employee, Meat Packager, Meat Packer, Meat Processing Center Manager, Meat Processor, Meat Trimmer, Pelt Dropper, Pig Sticker, Poleman, Poultry Processor, Poultry Slaughterer, Production Worker, Religious Ritual Slaughterer, Sausage Maker, Saw Operator, Sawyer, Scriber, Seafood Processor, Shactor, Sheep Killer, Shochet, Tank House Operator, Throat Cutter, Trimmer
 
  • Career Video
  • Wages
  • Employment Trends
  • Industries of Employment
  • Tasks
  • Knowledge
  • Skills
  • Abilities
  • Work Activities
  • Interests
  • Work Styles
  • License Information
  • Education & Training Requirements
  • Schools
  • Other Resources
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    Career Video
    related to Slaughterers and Meat Packers
    Manufacturing photo Manufacturing
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    Wages
    for Slaughterers and Meat Packers
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     Location Pay
    Period
    2016
    Percentile Wages Average
    Wage
    10% 25% 50%
    Median
    75% 90%
     Vermont Hourly $ 10.32   $ 11.37   $ 13.29   $ 16.49   $ 22.51   $ 14.59  
    Yearly $21,460   $23,660   $27,640   $34,300   $46,820   $30,340  
     
     Southern Vermont Balance of State Hourly $ 10.21   $ 11.36   $ 13.28   $ 15.94   $ 21.07   $ 14.25  
    Yearly $21,230   $23,620   $27,620   $33,160   $43,830   $29,650  
     
    What are Percentile Wages?
    source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released April 2017.
     


    Employment Trends
    for Slaughterers and Meat Packers
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    Location Employment Annual % change
    (compounded)
    Annual job openings
    (due to growth and
    net replacements)
    2014 2024
    Vermont 43 54 2.3% 2
    source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released July 2016.
     


    Industries of Employment
    for Slaughterers and Meat Packers
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    Industry Percent of Total
    2014
    Food manufacturing 93.2%
    Food and beverage stores 2.9%
    Administrative and support services 1.2%
    Merchant wholesalers, nondurable goods 1.2%
    Self-employed workers, all industries 0.7%
    source: Employment Projections, U.S. Bureau of Labor Statistics, National Employment Matrix, released July 2016.
     


    Tasks
    for Slaughterers and Meat Packers
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  • 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.
     
  • 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.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    Knowledge
    for Slaughterers and Meat Packers
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  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
     
  • Chemistry - Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
     
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
     
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
     
  • Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
     
  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    Skills
    for Slaughterers and Meat Packers
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    No skills information for this occupation.
     


    Abilities
    for Slaughterers and Meat Packers
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  • 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.
     
  • 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.
     
  • 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.
     
  • 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.
     
  • Control Precision - The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
     
  • Near Vision - The ability to see details at close range (within a few feet of the observer).
     
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
     
  • Static Strength - The ability to exert maximum muscle force to lift, push, pull, or carry objects.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    Work Activities
    for Slaughterers and Meat Packers
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  • Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
     
  • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
     
  • 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 of materials.
     
  • Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
     
  • Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
     
  • Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
     
  • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
     
  • Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
     
  • Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
     
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    Interests
    for Slaughterers and Meat Packers
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  • Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
     
  • Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2008
     


    Work Styles
    for Slaughterers and Meat Packers
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  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
     
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
     
  • Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
     
  • Integrity - Job requires being honest and ethical.
     
  • Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
     
  • 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.
     
  • Initiative - Job requires a willingness to take on responsibilities and challenges.
     
  • Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
     
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
     
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
     
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    State of Vermont License Information
    that may be required for Slaughterers and Meat Packers
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    No state licenses listed for this occupation.
     


    Education and Training Requirements
    for Slaughterers and Meat Packers
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  • Job Zone One: Little or No Preparation Needed
  •  
  • Education: Some of these occupations may require a high school diploma or GED certificate.
  •  
  • Training: Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job.
  •  
  • Experience: Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.
  •  
    source: Occupational Information Network: Slaughterers and Meat Packers  updated June 2007
     


    Schools
    offering instructional programs related to Slaughterers and Meat Packers
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      Related Instructional Programs
     
    • Meat Cutting/Meat Cutter.
     
     Search for schools offering these programs at
     
     
     
    source: National Center for Education Statistics 2000 Classification of Instructional Programs .
     


    Other Resources
    for Slaughterers and Meat Packers
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  • Labor Exchange Information
  • A source for occupational characteristics, such as age, gender, race, and years of education and an alternative source for occupational wage rates. Limited to people looking for jobs and the jobs advertised through VDOL Vermont Job Link.
  • Look for statewide information over the latest 12 months for Slaughterers and Meat Packers.
  •  
  • Occupational Outlook Handbook
  • The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations.
    Go to Occupational Outlook Handbook
    Handbook occupations related to Slaughterers and Meat Packers :
  • Slaughterers, Meat Packers, and Meat, Poultry, and Fish Cutters and Trimmers
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    Related Occupations
    Occupations with skill requirements similar to Slaughterers and Meat Packers
    Back to Top
     
     
  • Cleaners of Vehicles and Equipment
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  • Cutters and Trimmers, Hand
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  • Dishwashers
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  • Food Preparation Workers
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  • Food Servers, Nonrestaurant
  •  
  • Helpers--Production Workers
  •  
  • Meat, Poultry, and Fish Cutters and Trimmers
  •  
  • Packers and Packagers, Hand
  •  
  • Pressers, Textile, Garment, and Related Materials
  •  
    source: Occupational Information Network: Slaughterers and Meat Packers 
     

     
     
     
    Vermont.gov State of Vermont Department of Labor