Group: 8312 Meat Boners and Slicers, and Slaughterers
trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.
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
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
AQF Certificate II or III (ANZSCO Skill Level 4)
In New Zealand:
NZ Register 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.