Slaughterer

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

Alternative Titles

Boner and Slicer

Tasks

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

QUALIFICATIONS

A Certificate II or III, or at least 1 year of relevant experience, is usually needed to work in this job. Even with a qualification, sometimes experience or on-the-job training is necessary.

VET Course Providers:

New South Wales

Victoria

South Australia

Tasmania

Queensland

For more information on required qualifications, click here.

ANZSCO ID 8312