Meat Dismantling Worker
しょくにくかいたいさぎょういん
Industry & Occupation
Classification
Summary
Specialized profession that dismantles livestock after slaughter, divides it into parts, removes bones and fat, and processes it into products. Thoroughly manages hygiene and supplies safe meat.
Description
Meat dismantling workers divide livestock such as cattle and pigs into parts, remove bones and fat, and shape them into forms suitable for meat products. They appropriately use specialized tools such as knives, electric saws, and meat-bone separators, and implement hygiene management based on HACCP. The factory environment often involves low-temperature work, requiring physical stamina due to long hours of standing and handling heavy meat chunks. They also handle product-specific standards and quality inspections, bearing the responsibility to ship meat that meets safety standards.
Future Outlook
Although some tasks will be reduced due to the introduction of automation and robot technology, the demand for workers with skilled dismantling techniques and quality management abilities is expected to continue.
Personality Traits
Meticulous / Patient / Strong sense of responsibility / Team-oriented
Work Style
Full-time / Indoor Factory Work / Physical Labor / Shift / Team-based
Career Path
Meat Dismantling Worker (Junior) → Team Leader → Site Supervisor → Quality Control Staff → Factory Management Position
Required Skills
Dismantling Tool Operation / Hygiene Management (HACCP) / Meat-Bone Separator Operation / Quality Inspection
Recommended Skills
Adaptation to Low-Temperature Work Environment / Blade Sharpening Technique / Machine Maintenance / Safety and Hygiene Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because meticulous attention is needed for meat parts and hygiene management. |
| Physical Stamina & Endurance | Because there is a lot of long-hour standing work and handling of heavy objects, physical stamina is required. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because work procedures are predefined, and new idea generation is not particularly required. |
| Initiative & Leadership | Because work is mainly based on instructions, with few opportunities to proceed proactively. |
| Numerical & Quantitative Analysis | Because quantity calculations and quantitative analysis are hardly required. |
| Planning & Organization | Because work procedures are set, there are few opportunities to plan independently. |
Related Qualifications
- Food Hygiene Supervisor
- Slaughter Hygiene Manager
Aliases
- Butcher
- Fresh Meat Worker
- Meat Processing Worker
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