Meatcutters and Meat Packers

Meatcutters cut animal carcasses into smaller portions and prepare meat, poultry, and fish for sale in food outlets or for cooking in hotels and restaurants. They work in slaughterhouses, food processing plants, and meat-packing plants. They also work in hotels, restaurants, and retail stores such as supermarkets and groceries that sell fresh meats, where they are referred to as butchers. There are approximately 129,100 butchers and meatcutters employed in the United States.

Meatpacking workers slaughter, clean, cut, process, and package the meat from cattle, hogs, sheep, and poultry. They also process animal parts for by-products such as margarine, lard, hides, wool, soap, feed, and fertilizer. There are about 98,400 slaughterers and meatpackers employed in the United States.


Quick Facts
Alternate Title(s) None
Salary Range Below $25,000 to $50,000
Work Environment Primarily Indoors
Education and Training
  • High School Diploma
  • Apprenticeship
Related School Subjects
  • Agriculture
  • Biology
  • Family and Consumer Science
Skills
  • Interpersonal
  • Mechanical/Manual Dexterity
Personality Traits
  • Athletic
  • Conventional
  • Hands On
Licensure/Certification Required

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