Slaughterers and meat packers
process livestock into meat
that will be packaged and shipped
to the market for consumption.
Slaughterers kill domestic animals such as
cattle, chickens, turkeys, or pigs,
in the manner prescribed
by industry standards.
They are charged with preventing
any kind of animal abuse.
They, along with meat packers,
may also be responsible for
draining blood, skinning the carcass,
or removing bones.
Some meat packers’ tasks
are similar to those of butchers,
who chop and slice meat
into specific cuts for packaging,
with the key difference being
that meat packers typically cut apart
the animal’s whole carcass
shortly after it’s been slaughtered.
Slaughterhouses are messy
and loud environments,
and the work is not easy;
it requires dexterity, strength, and stamina.
Slaughterers must work as a part of a group
and spend most of their time
performing repetitive tasks
that many people may find unpleasant.
Slaughterers and meat packers
work in environmentally controlled
indoor environments,
and often work over 40 hours a week.
Many slaughterers and meat packers
have a high school diploma or equivalent
but there are no formal education requirements.