| Meat,%20Poultry,%20and%20Fish%20Cutters%20and%20Trimmers | |||||||||||
| Summary Occupational Forecast Data for Meat, Poultry, and Fish Cutters and Trimmers | |||||||||||
| Employment | Employment Change | Average Annual Job Openings | Wage & Training Levels | ||||||||
| 2020 | 2025 | Numerical | Percent | New Jobs | Replacement Jobs | Total | Median Hourly | Median Annual | Training Levels | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 185 | 193 | 8 | 4.38% | 2 | 22 | 24 | $14.69 | $30,563 | No formal educational credential | ||
| Description: | Use hand tools to perform routine cutting and trimming of meat, poultry, and fish. | ||||||||||
| Forecast Data Source: EMSI (4th Quarter 2022) | |||||||||||
Occupation Details
The information in this section represents occupational characteristics included in O*NET which defines key features of an occupation as a standardized, measurable set of variables called "descriptors". These distinguishing characteristics of an occupation are described in greater detail in the O*NET Content Model. All items are listed in descending order of importance.
- Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
- Clean, trim, slice, and section carcasses for future processing.
- Cut and trim meat to prepare for packing.
- Remove parts, such as skin, feathers, scales or bones, from carcass.
- Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
Knowledge
| 78% | Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
| 64% | Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| 50% | Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
| 50% | Speaking - Talking to others to convey information effectively. |
| 50% | Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
| 50% | Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
| 50% | Coordination - Adjusting actions in relation to others' actions. |
| 56% | Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
| 53% | Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. |
| 53% | Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
| 53% | Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
| 53% | Oral Expression - The ability to communicate information and ideas in speaking so others will understand. |
| 50% | Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
| 50% | Finger Dexterity - The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
| 50% | Near Vision - The ability to see details at close range (within a few feet of the observer). |
| 50% | Speech Recognition - The ability to identify and understand the speech of another person. |
| 50% | Speech Clarity - The ability to speak clearly so others can understand you. |
| 84% | Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
| 59% | Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. |
| 52% | Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
| Title | Job Zone One: Little or No Preparation Needed |
| Overall Experience | Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before. |
| Job Training | Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job. |
| Job Zone Examples | These occupations involve following instructions and helping others. Examples include taxi drivers, amusement and recreation attendants, counter and rental clerks, construction laborers, continuous mining machine operators, and waiters/waitresses. |
| Education | Some of these occupations may require a high school diploma or GED certificate. |
Interests
| Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outsi |
| Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
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