Occupational Employment Statistics


DETAILED OCCUPATION DATA

51-3022 Meat, Poultry, and Fish Cutters and Trimmers



Use hand or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.

Geography EmploymentEmp SE*Percentiles
Mean10th25thMedian75th90th
Northwest Minnesota 730256$14.84/hr$12.73/hr$13.37/hr$14.46/hr$15.83/hr$18.52/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Manufacturing4,060$15.42/hr
Trade, Transportation and Utilities70$20.60/hr
Professional and Business ServicesN/AN/A
 
Geography EmploymentMedian WageProjections
% Change 2016-2026
St Cloud MN MSA N/AN/AN/A
Central Minnesota N/AN/AN/A
Fargo ND-MN MSA N/AN/AN/A
Grand Forks ND-MN MSA N/AN/AN/A
Mankato-North Mankato MN MSA N/AN/AN/A
Southwest Balance of State N/AN/AN/A
La Crosse WI-MN MSA 20$15.31/hrN/A
Rochester MN MSA 20$14.71/hrN/A
Seven County Mpls-St Paul, MN 100$16.17/hr9.4%
Minneapolis-St Paul-Bloomington MN-WI MSA 170$16.62/hrN/A
Northwest Balance of State 710$14.43/hrN/A
Northwest Minnesota 730$14.46/hr9.2%
Southeast Minnesota 1,300$15.22/hrN/A
Southwest Minnesota 1,360$16.38/hr-2.3%
Southeast Balance of State 1,530$14.80/hrN/A
Minnesota 4,140$15.48/hr2.0%


Occupations EmploymentMedian WageProjections
% Change 2016-2026
Slaughterers and Meat Packers 5,220$15.90/hr1.9%
Painters, Construction and Maintenance 4,000$25.31/hr4.4%
Packaging and Filling Machine Operators and Tenders 9,220$17.36/hr1.5%


  • Separate meats and byproducts into specified containers and seal containers.
  • Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
  • Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
  • Weigh meats and tag containers for weight and contents.
  • Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
  • Cut and trim meat to prepare for packing.
  • Cut and trim meat to prepare for packing.
  • Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
  • Weigh meats and tag containers for weight and contents.
  • Separate meats and byproducts into specified containers and seal containers.