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3512 · ANZSCO 2022

Butchers and Smallgoods Makers

Classification
Unit

Classification

Sub-major group
35Food Trades Workers

Description

Butchers and Smallgoods Makers select, cut, trim, prepare and arrange meat for sale and supply, operate meat and smallgoods processing machines, and manage the processes in the production of smallgoods.

Skill level

Australia

AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

New Zealand

NZQF Level 4 qualification (ANZSCO Skill Level 3) At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Tasks

Tasks include

  • preparing meat for sale by removing bones, trimming fat and cutting, mincing and grinding meat to shape and size for display or as ordered
  • preparing crumbed cuts of meat, and marinating, seasoning and curing special cuts
  • selecting and preparing meat to produce smallgoods
  • operating machines to grind, mix, mince and tenderise meat
  • making seasonings and pickles by mixing spices, salt and other ingredients
  • operating sausage filling machines, smoking chambers, and cooking kettles and vats
  • advising customers on the suitability and uses of cuts of meat
  • may assist in menu planning and scheduling, and in estimating food production costs

Occupations in this unit group

Sources