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.
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
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
In New Zealand:
NZ Register 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.