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Step 1
Have a strong stomach. When your job consists of inducing brain damage, bleeding and chopping up animals, you can't be prone to queasiness. New employees are regularly ill and some cannot get past the initial sickness and quit immediately. Veterans of slaughterhouses claim that after a while you do not even notice the smell anymore.
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Step 2
Pick your plant. Only a small percentage of slaughterhouses have been found to be compliant with the humane slaughter act and government regulations. Choose a plant that has a clean record of compliance and passes all the health and safety laws for employees as well as their products. A "slaughterhouse for fee" leaves the bill with its client and is therefore more concerned with the quality not quantity of its produce, which makes production slower and therefore easier for employees.
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Step 3
Be careful. Working in a slaughterhouse is a notoriously dangerous occupation. Inspect all machinery before you begin to use it and make sure you are familiar with the mechanics, especially how to turn it off in an emergency. Follow all health and safety procedures to prevent infection or disease.
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Step 4
Stick around. The meat preparation industry has one of the highest employee turnovers of any industry. Being a fairly difficult and dangerous job means that workers are generally unskilled and unfamiliar with their duties. As a result, supervisory, managerial and quality inspector positions become quickly available to lower level employees that are familiar with the requirements of the job.
