Slaughterers and Meat Packers
O*NET Code: 51-3023.00
Education Level
Zone 2 - Some Prep
High school + some training
Description
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.
🗺️ Explore Your Career Path
Visualize advancement opportunities, lateral moves, and skill development roadmaps. See interactive career maps showing transition difficulty and salary progression.
💼 Also Known As
Animal KillerAnimal StickerAnimal StunnerBeef KillerBeef SplitterBitterBoning Room WorkerBrainerButcherCattle KillerCold Storage WorkerDebonerHalal Meat PackerHog KillerHog SlaughtererHog StickerLive HangerLivestock SlaughtererMeat AssociateMeat Clerk
⚡ Skills (0)
📚 Knowledge (0)
💪 Abilities (0)
🔧 Technologies & Tools (9)
🔥Microsoft Excel
Spreadsheet software
🔥Microsoft Office software
Office suite software
0AccountMate Software AccountMate
Accounting software
0AgInfoLink Meat Inventory Tracking System MITS
Inventory management software
0Integrated Management Systems Food Connex Cloud
Enterprise resource planning ERP software
0Operating system software
Operating system software
0RFID software
Inventory management software
0Second Foundation NaviMeat
Enterprise resource planning ERP software
0Traceability software
Inventory management software
🔄 Career Transition Paths
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📊 Skills Comparison
Slaughterers and Meat Packers → Cooks, Restaurant
Transition Difficulty: Challenging (0% skill overlap)
✅ Transferable Skills (0)
Skills you already have that transfer to the new role