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Slaughter Processor – General Operator



In the process of slaughtering a general operator processes the slaughtering of beef, sheep, goat, fish, pork and poultry to meet site compliance standards and targets.


slaughter processor


What responsibilities will I have?

  • Knowledge of animal anatomy and cuts of meat
  • Adhere to safety procedures and policies to slaughter animals
  • Prepare carcasses for cutting, e.g. by cleaning and removing parts (organs, skin, feathers, bones, etc.)
  • Cut carcasses for further processing
  • Separate meat and by-products
  • Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat
  • Process prime parts into cuts that are ready for retail use, e.g. using knives, cleavers, meat saws, and saws or other equipment
  • Pack final products
  • Check products to ensure they are up to USDA standards
  • Monitor machines and equipment, and adjust if necessary
  • Maintain and clean machines used in meat preparing process
  • In some roles this may involve supervisory responsibilities including guiding, directing, and supporting operators on line


What education and training is required?

A high school diploma is required for a slaughter processor -general operator career and advanced training or an associate’s degree in meat science or agricultural business may be preferred for some careers.


To pursue a career as a Slaughter Processer – General Operator:

The following high school courses are recommended:  agricultural education, mathematics, culinary courses and computer courses.  


Where can I work?

You will find slaughter processor – general operator jobs with large food processing companies, or you may also work at smaller independent animal processing facilities. 


Future Job Market / Outlook

The future outlook for slaughter processors – general operators will be good over the next five years.  


Suggested Professional Organizations and Associations

  • American Association of Meat Processors
  • American Council for Food Safety and Quality
  • Association of Meat Inspectors