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Slaughterer -ANZSCO : 831212

Skill Level 4
State Capital Visa subclass 189 Visa subclass 190 Visa subclass 489
ACT Australian Capital Territory Canberra
NSW New South Wales Sydney
NT Northern Territory Darwin
QLD Queensland Brisbane
SA South Australia Adelaide
TAS Tasmania Hobart
VIC Victoria Melbourne
WA Western Australia Perth
Major Group: 8 – Labourers | Sub-Major Group: 83 – Factory Process Workers | Minor Group: 831 – Food Process Workers | Unit Group: 8312 – Meat Boners and Slicers, and Slaughterers
Description: Stuns and kills livestock, and prepares carcasses for further processing by removing internal organs and hides.
Skill Level 4 : Occupations at Skill Level 4 have a level of skill commensurate with one of the following:
– NZ Register Level 2 or 3 qualification or
– AQF Certificate II or III.
At least one year of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience may be required in addition to the formal qualification.
Specialisations
  • Stunner and Shackler (Abattoir)
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
Description: Trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.
Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
– In Australia:
AQF Certificate II or III (ANZSCO Skill Level 4)
– In New Zealand:
NZ Register Level 2 or 3 qualification (ANZSCO Skill Level 4)
At least one year of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Tasks
  • 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
  • May slaughter livestock according to procedures required by religious customs
Other occupations in this Unit Group
  • 831211 – Meat Boner and Slicer