Slaughterers and Meat Packers
O*NET-SOC 51-3023.00 · interest code RCI
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.
How this work is wired
O*NET rates every occupation 1-7 on six interest dimensions. This one leans Realistic — hands-on, physical, practical work with tools, machines, plants or animals — then Conventional and Investigative.
Preparation typically needed
Job Zone 2 — some preparation — usually a high-school diploma and a few months of training.