Slaughterers & Meat Packers

Boning Room Worker, Meat Packer, Meat Processor, Meat Wrapper

What they do:
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.
On the job, you would:
  • 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.



  • customer service

Manufactured or Agricultural Goods

  • food production
  • manufacture and distribution of products

Arts and Humanities

  • English language


Basic Skills

  • talking to others


  • understanding people's reactions


Hand and Finger Use

  • keep your arm or hand steady
  • put together small parts with your fingers

Physical Strength

  • lift, push, pull, or carry
  • use your lower back and stomach


People interested in this work like activities that include practical, hands-on problems and solutions.

They do well at jobs that need:

  • Dependability
  • Integrity
  • Attention to Detail
  • Adaptability/Flexibility
  • Stress Tolerance
  • Self Control


You might use software like this on the job:

Spreadsheet software

  • Microsoft Excel Hot Technology

Inventory management software

  • AgInfoLink Meat Inventory Tracking System MITS
  • Traceability software

Enterprise resource planning ERP software

  • Integrated Management Systems Food Connex Cloud
  • Second Foundation NaviMeat


Education: (rated 2 of 5)
high school diploma/GED or
no high school diploma/GED
usually needed

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Job Outlook

Below Average
New job opportunities are less likely in the future.
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See more details at O*NET OnLine about slaughterers and meat packers.