Meatpacking jobs can be some of the toughest, bloodiest and most dangerous around, and companies such as Smithfield, Tyson Foods, and Cargill have long struggled to fully staff slaughterhouses and processing plants. Workers might have to stand for hours a day, often in cold temperatures, repeatedly slicing livestock carcasses on fast-moving processing lines or moving heavy boxes of frozen meat. The companies have sought for years to recruit enough workers and to run their plants at full strength.
So meatpackers are increasingly looking to robots for help, writes The Wall Street Journal (April 10, 2024). Smithfield, the largest U.S. pork processor, began rolling out automated rib pullers at its pork plants several years ago, which company officials said helps leave less wasted meat on the bone and relieves workers from some of the industry’s most physically demanding jobs—allowing workers to be reassigned from pulling loins or ribs to food-quality inspection jobs.
Taking hourly workers off the processing line and training them to work with robots that require more technical skills can be challenging for meat companies and employees. Tyson is working with a local community colleges to create a pipeline of potential workers.
Tyson has installed more computers and X-ray inspection technology throughout its facilities to detect bones and other undesirable materials in products. Cargill now operates automated rib-chine saws that cleave off the spine from the carcass, and machine hock-cutters that chop the front off shanks, the part of the leg between the knee and the beef carcass. (Automation has been an industry ambition for some time, especially among processors of chickens—which tend to be smaller, more uniform in size and easier for a machine to handle).
Classroom discussion questions:
- Why is staffing so difficult at meat packers?
- Identify other potential applications of technology in this industry.