ISCO-08 7511
Butchers, fishmongers and related food preparers
7.8%
ADI · 374th of 433 · 95% interval 1.5–15.8
An AI agent can at least partly carry out 7.8% of the task time of butchers, fishmongers and related food preparers, and finish 0.0% alone. Most of the rest requires physical presence.
ADI · partial or full7.8%
374th of 433 · interval 1.5–15.8
ADI3 · full delegation0.0%
201st of 433 · interval 0.0–0.0
ADIs · share of time10.3%
402nd of 433 · interval 6.4–14.9
Evidence56
task statements rated by two models and weighted by importance and frequency. World employment: 7.2 million.
Task weight by level
How the tasks rate
L0No meaningful role · 83.3%L1Augmentation · 8.8%L2Partial delegation · 7.8%L3Full delegation · 0.0%
Barriers
What stops the agent
Share of task weight flagged by each barrier; a task can carry several.
56 task statements, heaviest first
| Task statement (O*NET occupation) | Sonnet · Haiku | Barriers | ||||
|---|---|---|---|---|---|---|
| Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.Butchers and Meat Cutters | 3.5% | L0 | L0L1 | 8% | 22 min | Physical presence |
| Wrap, weigh, label, and price cuts of meat.Butchers and Meat Cutters | 3.4% | L0 | L0L1 | 15% | 3 min | Physical presence, Access to systems |
| Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.Butchers and Meat Cutters | 3.2% | L0 | L0L0 | 4% | 30 min | Physical presence, Accountability |
| Prepare special cuts of meat ordered by customers.Butchers and Meat Cutters | 2.8% | L0 | L0L1 | 12% | 15 min | Physical presence, Accountability, Access to systems |
| Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.Meat, Poultry, and Fish Cutters and Trimmers | 2.8% | L0 | L0L0 | 2% | 32 min | Physical presence, Access to systems |
| Remove bones, and cut meat into standard cuts in preparation for marketing.Slaughterers and Meat Packers · supplemental task | 2.8% | L0 | L0L0 | 2% | 30 min | Physical presence, Accountability, Access to systems |
| Process primal parts into cuts that are ready for retail use.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.6% | L0 | L0L1 | 4% | 38 min | Physical presence |
| Supervise other butchers or meat cutters.Butchers and Meat Cutters · supplemental task | 2.6% | L1 | L1L1 | 18% | 4.5 h | Physical presence, Accountability, Trust and care |
| Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.Meat, Poultry, and Fish Cutters and Trimmers | 2.5% | L0 | L0L0 | 4% | 16 min | Physical presence, Access to systems |
| Tend assembly lines, performing a few of the many cuts needed to process a carcass.Slaughterers and Meat Packers · supplemental task | 2.5% | L0 | L0L0 | 2% | 4.3 h | Physical presence, Accountability, Access to systems |
| Weigh meats and tag containers for weight and contents.Meat, Poultry, and Fish Cutters and Trimmers | 2.5% | L0 | L0L0 | 5% | 2 min | Physical presence, Access to systems |
| Cut and trim meat to prepare for packing.Meat, Poultry, and Fish Cutters and Trimmers | 2.5% | L0 | L0L0 | 2% | 35 min | Physical presence, Accountability |
| Receive, inspect, and store meat upon delivery to ensure meat quality.Butchers and Meat Cutters | 2.5% | L0 | L0L2 | 19% | 25 min | Physical presence, Accountability, Access to systems |
| Clean, trim, slice, and section carcasses for future processing.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.5% | L0 | L0L0 | 2% | 18 min | Physical presence, Access to systems |
| Record quantity of meat received and issued to cooks or keep records of meat sales.Butchers and Meat Cutters · supplemental task | 2.3% | L2 | L2L2 | 60% | 20 min | Physical presence, Access to systems |
Show the other 41 tasks
| Task statement (O*NET occupation) | Sonnet · Haiku | Barriers | ||||
|---|---|---|---|---|---|---|
| Separate meats and byproducts into specified containers and seal containers.Meat, Poultry, and Fish Cutters and Trimmers | 2.3% | L0 | L0L0 | 4% | 15 min | Physical presence |
| Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.3% | L0 | L0L0 | 4% | 22 min | Physical presence, Accountability, Access to systems |
| Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.Slaughterers and Meat Packers · supplemental task | 2.2% | L0 | L0L0 | 2% | 6 min | Physical presence, Accountability, Access to systems |
| Shape, lace, and tie roasts, using boning knife, skewer, and twine.Butchers and Meat Cutters | 2.2% | L0 | L0L0 | 1% | 6 min | Physical presence |
| Clean and salt hides.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.2% | L0 | L0L0 | 2% | 30 min | Physical presence |
| Estimate requirements and order or requisition meat supplies to maintain inventories.Butchers and Meat Cutters | 2.2% | L2 | L2L2 | 62% | 52 min | Physical presence, Access to systems |
| Obtain and distribute specified meat or carcass.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.2% | L1 | L1L2 | 25% | 30 min | Physical presence, Accountability, Access to systems |
| Remove parts, such as skin, feathers, scales or bones, from carcass.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.1% | L0 | L0L0 | 2% | 6 min | Physical presence, Access to systems |
| Slit open, eviscerate, and trim carcasses of slaughtered animals.Slaughterers and Meat Packers · supplemental task | 2.1% | L0 | L0L0 | 1% | 6 min | Physical presence, Accountability, Access to systems |
| Cure, smoke, tenderize, and preserve meat.Butchers and Meat Cutters · supplemental task | 2.1% | L0 | L0L1 | 12% | 2.5 h | Physical presence, Accountability, Access to systems |
| Saw, split, or scribe carcasses into smaller portions to facilitate handling.Slaughterers and Meat Packers · supplemental task | 2.1% | L0 | L0L0 | 1% | 2 min | Physical presence, Access to systems |
| Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.Slaughterers and Meat Packers · supplemental task | 2.1% | L0 | L0L0 | 4% | 45 min | Physical presence, Accountability, Access to systems |
| Skin sections of animals or whole animals.Slaughterers and Meat Packers · supplemental task | 2.1% | L0 | L0L0 | 2% | 10 min | Physical presence, Accountability |
| Produce hamburger meat and meat trimmings.Meat, Poultry, and Fish Cutters and Trimmers · supplemental task | 2.0% | L0 | L0L0 | 4% | 45 min | Physical presence, Accountability, Access to systems |
| Sever jugular veins to drain blood and facilitate slaughtering.Slaughterers and Meat Packers · supplemental task | 1.9% | L0 | L0L0 | 0% | 1 min | Physical presence, Accountability, Access to systems |
| Trim head meat, and sever or remove parts of animals' heads or skulls.Slaughterers and Meat Packers · supplemental task | 1.9% | L0 | L0L0 | 2% | 4 min | Physical presence, Accountability |
| Negotiate with representatives from supply companies to determine order details.Butchers and Meat Cutters · supplemental task | 1.8% | L2 | L2L2 | 55% | 25 min | Trust and care, Access to systems |
| Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.Slaughterers and Meat Packers · supplemental task | 1.8% | L0 | L0L0 | 2% | 2 min | Physical presence, Accountability, Access to systems |
| Trim, clean, or cure animal hides.Slaughterers and Meat Packers · supplemental task | 1.8% | L0 | L0L0 | 2% | 25 min | Physical presence, Access to systems |
| Shackle hind legs of animals to raise them for slaughtering or skinning.Slaughterers and Meat Packers · supplemental task | 1.8% | L0 | L0L0 | 0% | 1 min | Physical presence, Accountability, Access to systems |
| Wrap dressed carcasses or meat cuts.Slaughterers and Meat Packers · supplemental task | 1.8% | L0 | L0L0 | 4% | 2 min | Physical presence, Accountability, Access to systems |
| Stun animals prior to slaughtering.Slaughterers and Meat Packers · supplemental task | 1.7% | L0 | L0L0 | 2% | 1 min | Physical presence, Accountability, Access to systems |
| Take product samples during or after processing for laboratory analyses.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.9% | L0 | L0L0 | 5% | 11 min | Physical presence, Access to systems |
| Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.9% | L1 | L1L1 | 18% | 12 min | Physical presence, Accountability, Access to systems |
| Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L2 | L2L2 | 50% | 12 min | Physical presence, Accountability, Access to systems |
| Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L1 | L1L1 | 30% | 22 min | Physical presence, Access to systems |
| Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L1 | L1L1 | 18% | 4.1 h | Physical presence, Access to systems |
| Test products for moisture content, using moisture meters.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.8% | L0 | L0L1 | 10% | 10 min | Physical presence, Access to systems |
| Weigh or measure products, using scale hoppers or scale conveyors.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L0 | L1L0 | 10% | 8 min | Physical presence, Access to systems |
| Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L1 | L1L1 | 18% | 4.2 h | Physical presence, Access to systems |
| Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L1 | L1L2 | 25% | 15 min | Physical presence, Accountability, Access to systems |
| Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.8% | L0 | L0L0 | 2% | 12 min | Physical presence, Access to systems |
| Signal coworkers to synchronize flow of materials.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.8% | L0 | L0L1 | 12% | 4 min | Physical presence, Trust and care, Access to systems |
| Open valves, gates, or chutes or use shovels to load or remove products from ovens or other equipment.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.8% | L0 | L0L0 | 4% | 12 min | Physical presence, Access to systems |
| Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.7% | L0 | L0L0 | 1% | 12 min | Physical presence |
| Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.7% | L0 | L0L0 | 2% | 8 min | Physical presence, Access to systems |
| Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.7% | L0 | L0L0 | 1% | 6 min | Physical presence, Access to systems |
| Read work orders to determine quantities and types of products to be baked, dried, or roasted.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders | 0.7% | L2 | L2L3 | 72% | 8 min | Access to systems |
| Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.7% | L0 | L0L0 | 4% | 18 min | Physical presence, Accountability, Access to systems |
| Clean equipment with steam, hot water, and hoses.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.6% | L0 | L0L1 | 6% | 45 min | Physical presence, Accountability, Access to systems |
| Install equipment, such as spray units, cutting blades, or screens, using hand tools.Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders · supplemental task | 0.5% | L0 | L0L1 | 9% | 38 min | Physical presence, Access to systems |
Level: consensus of the two models (the lower level when they disagree). Share: part of the task’s working time an agent could take over. Human time: minutes a competent person needs for one instance, as estimated by the models.
Against other measures
Exposure is not delegation
| Measure | Value | Percentile | Pct |
|---|---|---|---|
| ADI (this index) | 7.8% | 14 | |
| Eloundou et al. (2024), GPT exposure β | 0.042 | 7 | |
| Felten et al. (2021), AI occupational exposure | -1.226 | 11 | |
| Webb (2020), AI patent exposure | 29.571 | 21 | |
| Eisfeldt et al. (2026), generative AI exposure | 0.043 | 23 | |
| Anthropic Economic Index, observed use | 0 | 16 |
Earlier indices measure whether AI can touch a task; ADI measures how much of it an agent can carry out from a goal. – : the source does not cover this occupation.
Same sub-major group (75)
Neighbouring occupations
| Occupation | ADI | % |
|---|---|---|
| Product graders and testers (excluding foods and beverages) 7543 | 38.0 | |
| Garment and related pattern-makers and cutters 7532 | 31.0 | |
| Fumigators and other pest and weed controllers 7544 | 30.0 | |
| Craft and related workers not elsewhere classified 7549 | 20.8 | |
| Wood treaters 7521 | 19.8 | |
| Cabinet-makers and related workers 7522 | 19.6 | |
| Bakers, pastry-cooks and confectionery makers 7512 | 19.0 | |
| Upholsterers and related workers 7534 | 18.7 | |
| Shotfirers and blasters 7542 | 14.9 | |
| Dairy-products makers 7513 | 13.9 | |
| Food and beverage tasters and graders 7515 | 7.9 | |
| Woodworking-machine tool setters and operators 7523 | 7.8 |
Dashed line: butchers, fishmongers and related food preparers (7.8%).
Cite this record
Text
Espinal Maya, Cristian, and Santiago Jiménez Londoño. 2026. ADI v2026.1: Agent Delegability Index data, code and MCP server. Zenodo. https://doi.org/10.5281/zenodo.23552918. Record: Butchers, fishmongers and related food preparers (ISCO-08 7511), https://balamlabs.org/adi/occupations/7511
BibTeX
@misc{espinal2026adidata,
title = {{ADI} v2026.1: Agent Delegability Index data, code and {MCP} server},
author = {Espinal Maya, Cristian and Jim{\'e}nez Londo{\~n}o, Santiago},
year = {2026},
publisher = {Zenodo},
version = {v2026.1},
doi = {10.5281/zenodo.23552918},
url = {https://doi.org/10.5281/zenodo.23552918},
note = {Record: Butchers, fishmongers and related food preparers (ISCO-08 7511)}
}Machine-readable
The same record as static JSON, with its citation: /adi/v2026.1/isco/7511.json.