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Marianas Feasibility Study
evaluating the feasibility of a slaughterhouse/meat business
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management

Management

 

Management and labor considerations

         Management considerations

        Labor considerations

 

1.      Management considerations

        It is anticipated that a slaughterhouse business in the Marianas would operate 5 days per week, 1 shift per day. 

        As previously noted, slaughtering would likely be performed 1 to 3 days per week.

        The operating days and times of the slaughtering operation would be coordinated with the availability of the USDA meat inspector.

        It is assumed that a single general manager would be needed for the enterprise.  Depending on the scale of the operation, other senior positions might include a further processing manager and a manager/coordinator of product sales.

2.         Labor considerations

         The number of meat cutters and assistants will depend on the slaughter rate and extent of further processing undertaken. 

        For a small commercial operation consisting of 1 shift per day, 5 days per week enterprise operations, and 3 slaughtering days per week with a total processed weight of 400,000 to 800,000 pounds per year it is anticipated that a team of two meat cutters and two assistants would be sufficient.

 

 

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