Meat Boner and Slicer

831211 · Heavy Next-day ready

Description

Trims and cuts meat from bones, sides and carcasses.

Typical work tasks

Operates switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables; cuts meat to separate meat, fat and tissue from around bones; washes, scrapes and trims foreign material and blood from meat; 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.

Typical work environment

Works indoors in a meat works processing plant unless operating a home-kill facility.
Work areas will be noisy, bloody, smelly, slippery, cold and frequently wet.
Protective clothing such as gumboots, gloves and hairnets will be worn as per food hygiene and safety requirements.
Commonly seasonal and shift work.

Typical physical and mental demands

Medium to heavy physical demand
Stands when cutting and trimming carcasses.
Specific functions and activities depend upon the processing stage to which workers are assigned, such as boning or trimming and the type of stock being processed (e.g. lambs, sheep, beef, deer, and horses).
Will frequently stretch up or across to cut, trim, or carry out other processes on meat carcass.
Squatting, crouching or kneeling may be required on an occasional basis.
Bending may be required.
Frequent twisting of the body or neck is common for many meat processing roles.
Substantial contact with water and animal fluids may be a frequent part of the processing and cleaning work of animal carcasses.
Lifting or carrying is a frequent to constant requirement in many meat-processing positions.
Repetitive hand and arm movements are necessary for scraping, trimming, cutting or slicing meat.
Driving is not required.
Employees use hand-held equipment including knives and saws specific to the role.
Mental skills necessary include food hygiene knowledge, knife-handling, plus practical and technical skills.

Entry signal Reviewed

Enter via experience or on-the-job training; no mandatory pre-entry qualification. Flagged next-day ready.

Entry barrier Experience or on-job training

Licence / registration No licence required

ANZSCO skill level 4

Next-day ready Yes

How this was determined (model-generated): Low qual OR one year experience, with on-the-job training sufficient for entry-level; no mandatory pre-entry gate or licence.

Entry Requirements

A New Zealand Register Level 2 or 3 qualification or at least one year of relevant experience (ANZSCO Skill Level 4). In some instances relevant experience may be required in addition to the formal qualification. For entry-level positions on-the-job training may be sufficient.

Further Comments

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