Meatcutters and Meat Packers

Experienced meatcutters may be promoted to supervisory positions, such as meat department manager in a supermarket or manager of the entire supermarket. A few become buyers for wholesalers and supermarket chains. Meatcutters working in restaurants and hotels may also become managers. Some become grocery store managers or open their own meat markets. Government agencies, such as the U.S. Department of Agriculture, that oversee meatcutting and processing, also hire individuals with meatcutter backgrounds, though additional education and specialized training may be required.

Entry-level meatpacking workers generally start as laborers on the killing floor, helpers in sausage kitchens, hide workers, or meat cutting apprentices. As they become more skilled, these workers advance to more difficult jobs. Skilled, dependable workers have the best chance of advancement, but they usually must wait until openings occur. Some workers may become supervisors, and those with seniority and a great deal of experience may eventually take jobs in the management of the plant.