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Meat and Seafood Processor / Packager

32

Statewide
Job Postings
373rd

Out of 439
Jobs In-Demand
1,050

Currently Employed
in Indiana
$10.48 - $13.93

Avg. Hourly Wage
Indiana
$10.39 - $14.72

Avg. Hourly Wage
USA
map Region 1 Region 2 Region 3 Region 4 Region 5 Region 12 Region 6 Region 7 Region 8 Region 9 Region 10 Region 11

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Meat and Seafood Processor / Packager - Indiana Regions Overview:

The graph above shows that there were 32 job postings for the occupation of Meat and Seafood Processor / Packager in Indiana during 2013 and 2014. The vertical bar chart shows which regions had the most demand for Meat and Seafood Processor / Packager. These numbers represent current demand as advertised in online job postings and do not necessarily indicate projected job growth in the future. Nevertheless, these numbers are a valid barometer for gauging recent job demand statewide and regionally in Indiana.

Top 3 Certifications

There are not any certifications requested by Indiana employers for this occupation.
To view certifications requested for this occupation on a national level, go to mynextmove.com

What Meat and Seafood Processor / Packager Do:

Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.

Common Job Activities:

  • Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
  • Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
  • Slit open, eviscerate, and trim carcasses of slaughtered animals.
  • Tend assembly lines, performing a few of the many cuts needed to process a carcass.
  • Remove bones, and cut meat into standard cuts in preparation for marketing.
  • Sever jugular veins to drain blood and facilitate slaughtering.
  • Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
  • Trim, clean, or cure animal hides.
  • Shackle hind legs of animals to raise them for slaughtering or skinning.
  • Skin sections of animals or whole animals.
  • Trim head meat, and sever or remove parts of animals' heads or skulls.
  • Saw, split, or scribe carcasses into smaller portions to facilitate handling.
  • Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
  • Stun animals prior to slaughtering.
  • Wrap dressed carcasses or meat cuts.

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