Operates meat or smallgoods processing machines; selects, cuts, trims, prepares and arranges meat for sale or supply; or manages the processes in the production of smallgoods.

Prepares meat for sale by removing bones, trimming fat and cutting, mincing and grinding meat to shape and size for display as ordered; prepares crumbed cuts of meat, and marinates, seasons and cures special cuts; selects and prepares meat to produce smallgoods; operates machines to grind, mix, mince and tenderise meat; makes seasonings and pickles by mixing salt and other ingredients; operates sausage filling machines, smoking chambers and cooking kettles and vats; advises customers on the suitability and uses of cuts of meat; may assist in menu planning and scheduling, and in estimating food production costs.

• Works indoors in cool rooms, carcass processing and dressing areas and in retail shop areas where they will serve customers. Workers may sometimes operate a mobile “farm-kill” service.
• Work sites may be messy, wet and covered with blood especially when carcasses and floors are being washed down. Clothing may well become dirty and blood-covered. Protective clothing is usually worn.

• Physical demand is medium to heavy. Lifting and carrying of a medium to heavy physical demand levels is required when moving carcasses or meat packs.
• Standing is constantly required usually on concrete floors. Walking is occasionally required about the shop and rear processing areas. Sitting is not required. Squatting or crouching may be required.
• Stretching up and across and twisting of the body or neck is frequent.
• Use a range of hand and power tools especially knives, cleavers and saws when cutting up carcasses. Workers will also use machines for processing tasks and also packaging. Cash registers and weighing scales will also be common in retail settings. Handling/contact with water and other ingredients is frequently required when washing down meat or the work area.
• Repetitive movements are frequently to constantly required for hand and arm movements are required.
• Driving is not typically required.
• Mental skills necessary include communication, calculation, technical, and organisational skills.

A New Zealand Register Level 4 qualification or at least three years of relevant experience. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification (ANZSCO Skill Level 3). For entry-level positions on-the-job training may be sufficient.

There are opportunities for flexibility of movement but they are limited.