Meat Boner and Slicer, and Slaughterer

Meat Boners and Slicers, and Slaughterers trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.

Overview

Meat Boners and Slicers, and Slaughterers trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.

Day-to-day

  • 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.

Considerations

  • physically demanding.

Occupation snapshot
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$1,202 / week
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Moderate
Apprenticeships may be available

To become a Meat Boner and Slicer, and Slaughterer

  • You can work as a Meat Boner and Slicer, or Slaughterer without formal qualifications, however, a certificate II or III in meat processing may be useful.

    Find a Certificate in Meat Processing

Skills

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