Stuns and kills livestock, and prepares carcasses for further processing by removing internal organs and hides.
Training time 2 years
Average pay $47,247
Employment prospects Moderate
Employment size 700

What does a Slaughterer do?

  • 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


  • Stunner and Shackler (Abattoir)

Related courses

Government-subsidised training is marked with this symbol
Certificate III in Meat Processing (Food Services)
Certificate III in Meat Processing (Meat Safety)
Certificate III in Meat Processing (Slaughtering)