Meat, Poultry, and Fish Cutters and Trimmers
Low28.87%
Found in Industries:
Salary Range
Low (10th %)$28,700
Median$36,300
High (90th %)$46,150
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Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
The occupation of "Meat, Poultry, and Fish Cutters and Trimmers" has an automation risk of 28.9%, which is closely aligned with its base risk of 29.2%. This moderate risk level reflects the nature of the work, which involves a combination of repetitive manual tasks and activities that require situational judgment and dexterity. The risk is not higher because, despite advances in robotics and machinery, certain tasks within this occupation are still challenging for automation due to variability in product size, shape, and quality. Furthermore, many facilities, especially smaller processors, may lack the resources to invest in advanced automation equipment. The tasks most at risk of automation are those that involve structured, repetitive activities and can be performed by machines with a high degree of reliability. The top three most automatable tasks include using knives, cleavers, meat saws, bandsaws, or other equipment to cut and trim meat; weighing meats and tagging containers; and inspecting products for visible defects, bruises, or blemishes and removing them. These tasks are highly routine and can often be standardized, making them suitable targets for automation technologies such as robotic arms, conveyor systems, and computer vision. Conversely, the most automation-resistant tasks require flexibility, specialized judgment, or adaptive handling. For example, cleaning and salting hides, producing hamburger meat and trimmings, and obtaining and distributing specific cuts or carcasses entail nuanced decisions and skill in handling variable products. Additionally, bottleneck skills such as originality, rated at 2.0% and 2.1%, indicate that truly innovative or creative thought is rarely required in this role, yet in the few instances originality is necessary—such as improvising with unusual cuts or defects—automation struggles to replicate human adaptability. Thus, while a significant portion of the work can be automated, the need for responsive human input in less predictable or highly specialized tasks keeps the overall risk below 30%.
Filter by Automatable Status
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Partially Automatable
Weigh meats and tag containers for weight and contents.
Non-Automatable
Cut and trim meat to prepare for packing.
Non-Automatable
Separate meats and byproducts into specified containers and seal containers.
Automatable
Process primal parts into cuts that are ready for retail use.
Partially Automatable
Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
Partially Automatable
Clean, trim, slice, and section carcasses for future processing.
Non-Automatable
Remove parts, such as skin, feathers, scales or bones, from carcass.
Partially Automatable
Obtain and distribute specified meat or carcass.
Non-Automatable
Produce hamburger meat and meat trimmings.
Non-Automatable
Clean and salt hides.
Non-Automatable
Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Partially Automatable
Reading ComprehensionActive ListeningLearning StrategiesMonitoringComplex Problem SolvingOperations MonitoringEquipment MaintenanceSystems AnalysisManagement of Personnel ResourcesWritingSpeakingMathematicsScienceCritical ThinkingActive LearningSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperation and ControlTroubleshootingRepairingQuality Control AnalysisJudgment and Decision MakingSystems EvaluationTime ManagementManagement of Financial ResourcesManagement of Material Resources
Arm-Hand SteadinessAuditory AttentionCategory FlexibilityControl PrecisionDeductive ReasoningDepth PerceptionDynamic FlexibilityDynamic StrengthExplosive StrengthExtent FlexibilityFar VisionFinger DexterityFlexibility of ClosureFluency of IdeasGlare SensitivityGross Body CoordinationGross Body EquilibriumHearing SensitivityInductive ReasoningInformation OrderingManual DexterityMathematical ReasoningMemorizationMultilimb CoordinationNear VisionNight VisionNumber FacilityOral ComprehensionOral ExpressionOriginalityPerceptual SpeedPeripheral VisionProblem SensitivityRate ControlReaction TimeResponse OrientationSelective AttentionSound LocalizationSpatial OrientationSpeech ClaritySpeech RecognitionSpeed of ClosureSpeed of Limb MovementStaminaStatic StrengthTime SharingTrunk StrengthVisual Color DiscriminationVisualizationWrist-Finger SpeedWritten ComprehensionWritten Expression
Administration and ManagementAdministrativeEconomics and AccountingSales and MarketingCustomer and Personal ServicePersonnel and Human ResourcesProduction and ProcessingFood ProductionComputers and ElectronicsEngineering and TechnologyDesignBuilding and ConstructionMechanicalMathematicsPhysicsChemistryBiologyPsychologySociology and AnthropologyGeographyHistory and ArcheologyPhilosophy and TheologyPublic Safety and SecurityLaw and GovernmentTelecommunicationsCommunications and MediaTransportationMedicine and DentistryForeign LanguageEnglish LanguageFine ArtsEducation and TrainingTherapy and Counseling
Inspecting Equipment, Structures, or MaterialsMonitoring Processes, Materials, or SurroundingsEstimating the Quantifiable Characteristics of Products, Events, or InformationGetting InformationIdentifying Objects, Actions, and EventsJudging the Qualities of Objects, Services, or PeopleProcessing InformationEvaluating Information to Determine Compliance with StandardsAnalyzing Data or InformationMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgeDeveloping Objectives and StrategiesScheduling Work and ActivitiesOrganizing, Planning, and Prioritizing WorkOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Electronic EquipmentDocumenting/Recording InformationDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for OthersCommunicating with Supervisors, Peers, or SubordinatesCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsAssisting and Caring for OthersSelling or Influencing OthersResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicRepairing and Maintaining Mechanical EquipmentCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesPerforming General Physical ActivitiesHandling and Moving ObjectsControlling Machines and Processes
Cooks, Restaurant
Medium34.49%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Medium37.56%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Graders and Sorters, Agricultural Products
High69.65%
Grade, sort, or classify unprocessed food and other agricultural products by size, weight, color, or condition.
Farmworkers and Laborers, Crop, Nursery, and Greenhouse
Medium41.19%
Manually plant, cultivate, and harvest vegetables, fruits, nuts, horticultural specialties, and field crops. Use hand tools, such as shovels, trowels, hoes, tampers, pruning hooks, shears, and knives. Duties may include tilling soil and applying fertilizers; transplanting, weeding, thinning, or pruning crops; applying pesticides; or cleaning, grading, sorting, packing, and loading harvested products. May construct trellises, repair fences and farm buildings, or participate in irrigation activities.
Farmworkers, Farm, Ranch, and Aquacultural Animals
Low31.19%
Attend to live farm, ranch, open range or aquacultural animals that may include cattle, sheep, swine, goats, horses and other equines, poultry, rabbits, finfish, shellfish, and bees. Attend to animals produced for animal products, such as meat, fur, skins, feathers, eggs, milk, and honey. Duties may include feeding, watering, herding, grazing, milking, castrating, branding, de-beaking, weighing, catching, and loading animals. May maintain records on animals; examine animals to detect diseases and injuries; assist in birth deliveries; and administer medications, vaccinations, or insecticides as appropriate. May clean and maintain animal housing areas. Includes workers who shear wool from sheep and collect eggs in hatcheries.
Bakers
Medium64.40%
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Slaughterers and Meat Packers
Low24.83%
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.
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
Medium53.38%
Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
Food Batchmakers
Medium63.36%
Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
Food Cooking Machine Operators and Tenders
High69.97%
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders
Medium48.23%
Set up, operate, or tend continuous flow or vat-type equipment; filter presses; shaker screens; centrifuges; condenser tubes; precipitating, fermenting, or evaporating tanks; scrubbing towers; or batch stills. These machines extract, sort, or separate liquids, gases, or solids from other materials to recover a refined product. Includes dairy processing equipment operators.
Crushing, Grinding, and Polishing Machine Setters, Operators, and Tenders
Medium57.80%
Set up, operate, or tend machines to crush, grind, or polish materials, such as coal, glass, grain, stone, food, or rubber.
Cutters and Trimmers, Hand
Medium56.41%
Use hand tools or hand-held power tools to cut and trim a variety of manufactured items, such as carpet, fabric, stone, glass, or rubber.
Cutting and Slicing Machine Setters, Operators, and Tenders
Medium44.55%
Set up, operate, or tend machines that cut or slice materials, such as glass, stone, cork, rubber, tobacco, food, paper, or insulating material.
Packaging and Filling Machine Operators and Tenders
Medium61.82%
Operate or tend machines to prepare industrial or consumer products for storage or shipment. Includes cannery workers who pack food products.
Laborers and Freight, Stock, and Material Movers, Hand
Medium36.17%
Manually move freight, stock, luggage, or other materials, or perform other general labor. Includes all manual laborers not elsewhere classified.
Machine Feeders and Offbearers
High66.68%
Feed materials into or remove materials from machines or equipment that is automatic or tended by other workers.
Packers and Packagers, Hand
Medium58.01%
Pack or package by hand a wide variety of products and materials.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Animal Breeders
Medium34.20%
Select and breed animals according to their genealogy, characteristics, and offspring. May require knowledge of artificial insemination techniques and equipment use. May involve keeping records on heats, birth intervals, or pedigree.
Fishing and Hunting Workers
Low26.38%
Hunt, trap, catch, or gather wild animals or aquatic animals and plants. May use nets, traps, or other equipment. May haul catch onto ship or other vessel.