Quarter in slaughterhouse - Salary and Career

Quarter in slaughterhouse - Career description, activities, functions and salary

They slaughter cattle and poultry by controlling the temperature and speed of machines. They prepare animal carcasses (poultry, cattle, goats, sheep and pigs) by cleaning, removing viscera, shaving, scratching small cuts and separating heads and carcasses for laboratory analysis. They treat viscera by cleaning and scalding. They prepare meats for commercialization by deboning, identifying types, marking, slicing, weighing and cutting. They carry out special treatments on meats, salting, drying, pressing and adding preservatives. They pack meat in individual packages, manually or with the help of vacuum packaging machines. They work in compliance with technical and quality, safety, hygiene, health and environmental standards and procedures.

How much does an Quarter in slaughterhouse earn

A Quarter in slaughterhouse earns between $1.068 and $2.143 per month, with an average monthly salary of $1.379 and a median salary of $1.425 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 39.193 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Quarter in slaughterhouse

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.379 16.550 345 6
1º Quartile 1.068 12.811 267 5
Median Salary 1.425 17.103 356 7
3º Quartile 1.634 19.610 409 8
Higher Salary 2.143 25.713 536 10

Professional job categories

  • Workers in the production of industrial goods and services
    • food, beverage and tobacco manufacturing workers
      • craft workers in agro-industry, food and tobacco industry
        • butchers

Related Positions:

Main workplaces

Butchers they work in the manufacture of food products as employees with a formal contract. The work is individual, under permanent supervision, in a closed environment and on a shift system (day/night). The exception is the butcher who works as a self-employed or self-employed person, with full autonomy in relation to working conditions. The chiller performs its activities under pressure and remains exposed to intense noise, high temperatures and organic hazards.

What does it take to work in the field of Butchers

For the exercise of these occupations, elementary education and a basic professional qualification course with up to two hundred class hours are required. The full performance of activities takes between one and two years of professional experience.

Functions and activities of Quarter in slaughterhouse

Butchers must:

  • prepare meat for marketing;
  • preparing meat for commercialization;
  • treat the viscera;
  • perform special treatments on meat;
  • performing special treatments on meat;
  • prepare animal carcasses (poultry, bovine, goat, sheep and swine);
  • prepare meat;
  • show personal skills;
  • prepare animal carcasses (poultry, cattle, goat, sheep and pigs);
  • preparing meat for marketing;
  • preparing animal carcasses (poultry, cattle, goat, sheep and pigs);
  • treat viscera;
  • pack meat;
  • slaughtering cattle and poultry;
  • demonstrate personal skills;
  • prepare meat for commercialization;
  • preparing animal carcasses (poultry, cattle, goat, sheep and swine);
  • slaughter cattle and poultry;

  • Activities

    • regular dosage of chlorine for meat cleaning;
    • remove feces from viscera;
    • prove hygiene;
    • dry parts outdoors (sun and serene);
    • feed vacuum packing machine;
    • control quality of poultry plucking;
    • hanging birds on rails (reels);
    • show patience;
    • clean meat;
    • separating animal heads for laboratory analysis;
    • separate animal heads for laboratory analysis;
    • size cuts of pieces;
    • attach rings to the cattle, goats, sheep and swine;
    • stun animals;
    • show courage;
    • scratch (small cuts) leather from cattle, goats, sheep and swine;
    • separating animal carcasses for laboratory analysis;
    • slicing meat;
    • demonstrate hand skill;
    • cutting parts of poultry and beef (steak, loin and other parts);
    • show physical strength;
    • remove meat glands ( poultry, cattle, goats, sheep and swine);
    • separate types of meat;
    • wash the viscera;
    • salting meat;
    • shave pigs;
    • pressing meat;
    • turn the viscera;
    • transporting poultry for slaughter;
    • control temperature of scalding machines;
    • scald viscera;
    • remove sebum from viscera;
    • extract offal;
    • control salting time;
    • pack the different pieces of meat;
    • add preservatives (beef jerky);
    • organize pieces of meat in individual packages;
    • remove excess dust from sawn parts;
    • control the speed of spools (reels);
    • deboning meat;
    • identify types of meat;
    • keep focused attention;
    • process thermal shock in chicken;
    • mark types of meat;
    • remove excess salt from meat pieces;
    • extract crops and lungs from birds;
    • remove bird cloacas;
    • sawing parts according to packaging;
    • dry items outdoors (sun and serene);
    • bleeding poultry, cattle, goats, sheep and swine;
    • weigh meat;
    • separate viscera samples for analysis;
    • remove bovine rectum, goats, sheep and pigs;
    • change positions of meats in the brine;
    • cutting poultry and beef (steak, loin and other pieces);
    • acting with persistence;
    • control temperature for vacuum packaging;
    • regular chlorine dosage for meat cleaning;

    Sectors that hire Quarter in slaughterhouse the most in the job market

    • slaughter of birds
    • refrigerator - cattle slaughter
    • refrigerator - pig slaughter
    • activities of associations for the defense of social rights
    • temporary labor lease
    • manufacture of meat products
    • retail merchandise in general, with predominance of food products - supermarkets
    • slaughter by-production preparation
    • meat retail trade - butchers
    • retail merchandise in general, with predominance of food products - minimarkets, grocery stores and warehouses

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