Automation index
How much of a Pork butcher’s job can AI already do?
A marinade recipe comes earlier. Curing the loin and slicing the ham at the right point do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Pork butcher
21%
AI can already do 21% of this job.
#409 / 633
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511
IS WORK OVER?
Baker
16%
#608 / 633
View rankingBaker
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Orders, recipes and flour stock.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 30% | +4.8 |
Mix, ferment and shape.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 10% | +2.2 |
Bake, cool and present.EstimateNo public source provides a precise figure. This is our estimate. | 20% | 12% | +2.4 |
Counter shift and dawn till.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 18% | +2.5 |
Cleaning, hygiene and oven care.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 15% | +2.1 |
Adjust the recipe to weather and today’s flour.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 16% | +2.2 |
| Total | 100% | 16% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cook
- mise en place
- dishes
- bake
- Orders, recipes and flour stock
- Mix, ferment and shape
- Bake, cool and present
- Counter shift and dawn till
- Cleaning, hygiene and oven care
- panader
Sources for this job· O*NET 51-3011.00· ESCO/ISCO 7512