Meat Boner and Slicers trim and cut meat from bones, sides, and carcasses.

Specialisations: Meat Trimmer.

You can work as a Meat Boner and Slicer without formal qualifications, however, they may be useful. A course in meat processing might be helpful.

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.

More about Meat Boners and Slicers, and Slaughterers

All Meat Boners and Slicers, and Slaughterers

  • $1,202 Weekly Pay
  • Stable Future Growth
  • Average unemployment Unemployment

Meat Boners and Slicers

  • 6,300 workers Employment Size
  • Lower skill Skill level rating
  • 73% Full-Time Full-Time Share
  • 40 hours Average full-time
  • 34 years Average age
  • 15% female Gender Share

The number of people working as Meat Boners and Slicers (in their main job) grew very strongly over 5 years:
from 5,300 in 2011 to 6,300 in 2016.

  • Size: This is a small occupation.
  • Location: Meat Boners and Slicers work in many parts of Australia. Queensland has a large share of workers.
  • Industries: Most work in Manufacturing; Wholesale Trade; and Retail Trade.
  • Full-time: Many work full-time (73%, higher than the average of 66%).
  • Hours: Full-time workers spend around 40 hours per week at work (compared to the average of 44 hours).
  • Age: The average age is 34 years (compared to the average of 40 years).
  • Gender: 15% of workers are female (compared to the average of 48%).

Employment Outlook

Number of Workers

No data is available for the selected graph for this Occupation.

Weekly Earnings

Weekly Earnings (Before Tax)

No data is available for the selected graph for this Occupation.

Main Industries

Main Employing Industries (% Share)

Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
Main Employing IndustriesIndustry (% share)
Manufacturing80.4
Wholesale Trade10.0
Retail Trade4.9
Agriculture, Forestry and Fishing3.3
Other Industries1.4

States and Territories

  • NSW

  • VIC

  • QLD

  • SA

  • TAS

  • NT

  • ACT

Employment by State and Territory (% Share)

Source: Based on Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
StateMeat Boners and SlicersAll Jobs Average
NSW22.831.6
VIC18.125.6
QLD38.420.0
SA10.07.0
WA7.910.8
TAS2.32.0
NT0.51.0
ACT0.01.9

Age Profile

Age Profile (% Share)

Source: Based on Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Age BracketMeat Boners and SlicersAll Jobs AverageAll Jobs Average
15-193.7-5.05.0
20-2415.2-9.39.3
25-3433.1-22.922.9
35-4425.2-22.022.0
45-5414.9-21.621.6
55-594.4-9.09.0
60-642.6-6.06.0
65 and Over0.8-4.24.2

Education Level

Highest Level of Education (% Share)

Source: ABS, ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Type of QualificationMeat Boners and SlicersAll Jobs AverageAll Jobs Average
Post Graduate/Graduate Diploma or Graduate Certificate0.3-10.110.1
Bachelor degree4.7-21.821.8
Advanced Diploma/Diploma2.9-11.611.6
Certificate III/IV23.3-21.121.1
Year 1227.9-18.118.1
Year 118.1-4.84.8
Year 10 and below32.7-12.512.5

You can work as a Meat Boner and Slicer without formal qualifications, however, they may be useful. A course in meat processing might be helpful.

Thinking about study or training?

Before starting a course, check it will provide you with the skills and qualifications you need.

  • Compare Vocational Education and Training (VET) courses, providers and student outcomes on the My Skills website.
  • You might be interested in Australian Meat Processing VET training pathways on the AAPathways website.

Or check out related courses on Job Outlook.

The course listings on this page are provided by Good Education Group.

Employers look for Meat Boners and Slicers, and Slaughterers who are reliable, hardworking and can work well in a team.

Filter Skills & Knowledge

Knowledge

These are important topics, subjects or knowledge areas.

  1. Food Production

    59% Skill level

    Planting, growing, and harvesting food (both plant and animal), including storage and handling.

  2. Customer and Personal Service

    55% Skill level

    Understanding customer needs, providing good quality service, and measuring customer satisfaction.

  3. Production and Processing

    47% Skill level

    Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

  4. Sales and Marketing

    38% Skill level

    Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.

  5. Mechanical

    34% Skill level

    Machines and tools, including their designs, uses, repair, and maintenance.

Occupational Information Network
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3021.00 - Butchers and Meat Cutters.

Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.

Filter Work Environment

Demands

The physical and social demands workers face most often are shown below.

  1. Indoors, Heat Controlled

    100% Important

    How often do you work indoors with access to heating or cooling?

  2. Spend Time Standing

    97% Important

    How much time do you spend standing?

  3. Spend Time Using Your Hands to Handle, Control, or Feel

    96% Important

    How much time do you spend using your hands to handle, control, or feel objects, tools or controls?

  4. Wear Common Protective or Safety Equipment

    91% Important

    How often do you wear equipment like safety shoes, glasses, gloves, hard hats or life jackets?

  5. Contact With Others

    90% Important

    How much do you have contact with people (face-to-face, by telephone, or any other way)?

Occupational Information Network
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3021.00 - Butchers and Meat Cutters.

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