Management and labor considerations
· Management considerations
· Labor considerations
1. Management considerations
· It is anticipated that a slaughterhouse business in the
§ 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.