Slaughterers and Meat Packers
- 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.
- Trim head meat, and sever or remove parts of animals' heads or skulls.
- Saw, split, or scribe carcasses into smaller portions to facilitate handling.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection.
Projections Quick View:
National: - 0.6%
High School Diploma
Two: Some Preparation Needed
Moderately Low ($17,000 - $27,999)