Slaughterer
831212 · Heavy Next-day readyDescription
Stuns and kills livestock, and prepares carcasses for further processing by removing internal organs and hides.
Typical work tasks
- Operates restrainers and stunning equipment; severs jugular veins of stunned animals to drain blood and facilitate dressing; trims and removes head meat and severs animal heads; slits open, eviscerates and trims animal carcasses; may slaughter livestock according to procedures required by religious customs.
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.
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 stunning animals, severing of the jugular or cutting and trimming and the type of stock being processed (e.g. lambs, sheep, beef, and deer).
- Will frequently stretch up or across to cut, trim, or carry out other processes on meat carcass.
- Squatting, crouching or kneeling may be required when restraining, stunning or severing jugulars.
- 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 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 positions where stunning, scraping, trimming, cutting or slicing is required.
- Uses hand-held and operated equipment and machinery including knives, stunning devices and various other tools 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, on-the-job training sufficient for entry-level slaughterer; no licence gate.
Entry Requirements
- A New Zealand Register Level 2 or 3 qualification or at least one year of relevant experience (ANZSCO Skill Level 4). Relevant experience may be required in addition to formal qualifications. For entry-level positions on-the-job training may be sufficient.
Further Comments
- There are opportunities for flexibility of movement but they are limited.
- Commonly seasonal and shift work.