Meat Boners and Slicers, and Slaughterers are skilled professionals who play a crucial role in the meat processing industry in Australia. They are responsible for trimming and cutting meat from bones, sides, and carcasses, as well as slaughtering livestock in abattoirs.

Indicative Skill Level:

Most occupations in this unit group require a level of skill commensurate with the qualifications and experience outlined below.

In Australia:

• AQF Certificate II or III (ANZSCO Skill Level 4)

In New Zealand:

• NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4)

It is important to note that at least one year of relevant experience may substitute for the formal qualifications listed above. In some instances, additional on-the-job training and experience may be required in addition to the formal qualification.

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

Occupations:

• 831211 Meat Boner and Slicer
• 831212 Slaughterer

831211 Meat Boner and Slicer

A Meat Boner and Slicer specializes in trimming and cutting meat from bones, sides, and carcasses. They possess a skill level of 4 and may also work as Meat Trimmers.

831212 Slaughterer

A Slaughterer is responsible for slaughtering livestock and preparing carcasses for further processing. This involves removing internal organs and hides for consumption. Slaughterers have a skill level of 4 and may specialize as Stunners and Shacklers (Abattoir).

These occupations are vital to the meat industry, ensuring that meat products are prepared and processed according to industry standards and regulations. Their expertise and attention to detail contribute to the quality and safety of meat products for consumers.