Skip Ribbon Commands
Skip to main content
Meat Boner and Slicer

Trims and cuts meat from bones, sides and carcasses.


Tasks Include:


  • 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
Specialisations
  • Meat Trimmer
Job prospects for Meat Boners and Slicers, and Slaughterers in Victoria

Occupations in the Meat Boners and Slicers, and Slaughterers group include Meat Boner and Slicer and Slaughterer.

Employment prospects
There are currently 1,900 Meat Boners and Slicers, and Slaughterers in Victoria. Over the next five years, the size of this relatively small occupation is expected to remain similar. Employment prospects for the next five years are weak.

For more information about this occupation at a national level visit the Job Outlook website. External link

Related courses
Search tips
  • Enter a keyword or phrase (e.g. child care worker, plumbing, TAFE).
  • Move across the tabs to see results for courses, occupations or providers.
  • Use the filters to narrow your search.

About government-subsidised training
Government-subsidised training is marked with this symbol Government-subsidised training available

Saved searches

Save your search results for quick access.
TAFEs and other public providers
Find out about the different types of public training providers.

CSS is relied upon in order to use this site. Please enable and refresh your page. For information on accessibility please navigate to the link in the footer of this page. Thank you.