ANZSCO ID 831211
Meat Boner and Slicers trim and cut meat from bones, sides, and carcasses.
Specialisations: Meat Trimmer.
Formal qualifications are not essential to work as a Meat Boner and Slicer. Although some workers have a certificate II or III in meat processing. Find a VET provider here.
Tasks
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Operates switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables.
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Cuts meat to separate meat, fat and tissue from around bones.
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Washes, scrapes and trims foreign material and blood from meat.
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Cuts sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removes internal fat, blood clots, bruises and other matter to prepare them for packing and marketing.
For more information on required qualifications, click here.