Meat Boners and Slicers, and Slaughterers
- Classification
- Unit
- Major group
- Labourers
Classification
- Major group
- 8Labourers
- Sub-major group
- 83Factory Process Workers
- Minor group
- 831Food Process Workers
Description
Meat Boners and Slicers, and Slaughterers trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.
Skill level
Australia
AQF Certificate II or III (ANZSCO Skill Level 4)
New Zealand
NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4) At least one year 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
- operating switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables
- cutting meat to separate meat, fat and tissue from around bones
- washing, scraping and trimming foreign material and blood from meat
- cutting sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removing internal fat, blood clots, bruises and other matter to prepare them for packing and marketing
- operating restrainer and stunning equipment
- severing jugular veins of stunned animals to drain blood and facilitate dressing
- trimming and removing head meat and severing animal heads
- slitting open, eviscerating and trimming animal carcasses
- may slaughter livestock according to procedures required by religious customs
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