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	Slaughterers and Meat Packers	First-Line Supervisors of Production and Operating Workers	Agricultural Inspectors	Food Science Technicians	Meat, Poultry, and Fish Cutters and Trimmers	Butchers and Meat Cutters
SUMMARY	84% Imminent Risk	38% Low Risk	40% Moderate Risk	52% Moderate Risk	65% High Risk	61% High Risk
JOB SCORE	2.3/10	5.2/10	3.0/10	3.1/10	3.1/10	2.8/10
POLLING	70% (High Risk, Based on 47 votes)	54% (Moderate Risk, Based on 29 votes)	56% (Moderate Risk, Based on 27 votes)	78% (High Risk, Based on 32 votes)	65% (High Risk, Based on 32 votes)	56% (Moderate Risk, Based on 100 votes)
GROWTH by year 2034	2.2%	1.2%	1.5%	4.8%	5.5%	1.0%
WAGES	$39,790 or $19.13 per hour	$71,190 or $34.22 per hour	$50,990 or $24.51 per hour	$49,430 or $23.76 per hour	$37,700 or $18.12 per hour	$38,960 or $18.73 per hour
VOLUME as of 2024	67,500	685,140	12,090	14,200	141,090	140,040
SNOWFLAKE [?] The Snowflake is a visual summary of the five badges: Automation Risk (calculated), Risk (polled), Growth, Wages and Volume. It gives you an instant snapshot of an occupations profile. The colour of the Snowflake relates to its size. The better the occupation scores in relation to others, the larger and greener the Snowflake becomes.
DESCRIPTION	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.	Directly supervise and coordinate the activities of production and operating workers, such as inspectors, precision workers, machine setters and operators, assemblers, fabricators, and plant and system operators. Excludes team or work leaders.	Inspect agricultural commodities, processing equipment, and facilities, and fish and logging operations, to ensure compliance with regulations and laws governing health, quality, and safety.	Work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.	Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.	Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

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