Meat Boner and Slicer, and Slaughterer

Meat Boners and Slicers cut meat from the bones and carcasses of animals and trim fat and other undesirable products from the resulting cuts. Slaughterers are primarily responsible for slaughtering livestock for meat.

Duties and tasks

  • At times, cutting and killing livestock according to halal, kosher, or other religious customs
  • Cutting large lumps of meat into recognizable cuts for packaging
  • Cutting meat to separate the meat from fat and other undesirable tissues
  • Operating switches and controls to direct carcasses and bones from machinery to tables
  • Removing animals heads from carcasses
  • Stunning livestock and severing veins
  • Washing blood and other foreign material from meat

Skills required

  • Ability to manipulate machinery controls and switches
  • Active listening
  • Physical agility and strength
  • Strong stomach and ability to withstand sight of blood
  • Use of logic, reasoning, and critical thinking

Working conditions

Meat Boners and Slicers, as well as Slaughterers, usually work in slaughterhouses. They may also be found on farms or in factories.

Professional associations / Industry information

Australian Meat Industry Council

National Meat Industry Training Advisory Council Limited
 

Related jobs and job titles

  • Abattoir Worker
  • Butcher
  • Meat Processing Worker
  • Meat Worker
  • Renderer
  • Slaughterer