How much does a meat packer make?

In the United States, experience and specialized, precise tasks can affect a meat packer’s pay, as can the kind of employer and location. Longer hours can raise total earnings; many workers in this job work over 40 hours a week.

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. Excludes “Meat, Poultry, and Fish Cutters and Trimmers” (51-3022) who perform routine meat cutting.

What's a typical day like?

On a processing line, a meat packer may trim and cut large pieces into standard portions, grind meat for burgers or sausage, then wrap the meat. They stand with a team, use tools and machines, and wear protective gear.

In the United States, you can usually apply with a high school diploma or GED, though some jobs do not require one. Most slaughterhouse and meat-packing jobs are for people 18 or older; employers train new workers, and some people learn through an apprenticeship.

High school plus some training (preparation level 2 of 5)

Good for people who like building and doing and keeping things organized.

On a meat-processing line, one worker may do just a few of the many cuts on each carcass—like one station in a specialized team.