Overview
All Meat Boners and Slicers, and Slaughterers
-
$1,202 Weekly Pay
-
Moderate Future Growth
-
13,000 workers Employment Size
-
Lower skill Skill level rating
-
74% Full-Time Full-Time Share
-
40 hours Average full-time
-
34 years Average age
-
12% female Gender Share
Meat Boners and Slicers, and Slaughterers trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.
You can work as a Meat Boner and Slicer, or Slaughterer without formal qualifications, however, a certificate II or III in meat processing may be useful.
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
Prospects
The number of people working as Meat Boners and Slicers, and Slaughterers (in their main job) grew very strongly over 5 years:
from 9,900 in 2014 to 13,000 in 2019.
Caution: The Australian jobs market is changing in response to the COVID-19 pandemic. These estimates do not take account of the impact of COVID-19. They may not reflect the current jobs market and should be used and interpreted with extreme caution.
- Size: This is a small occupation.
- Location: Meat Boners and Slicers, and Slaughterers work in many parts of Australia. Queensland has a large share of workers.
- Industries: Most work in Manufacturing; Wholesale Trade; and Retail Trade.
- Earnings: Full-time workers on an adult wage earn around $1,202 per week (below the average of $1,460). Earnings tend to be lower when starting out and higher as experience grows.
- Full-time: Many work full-time (74%, 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: 12% of workers are female (compared to the average of 48%).
Employment Outlook
Caution: The 2019 employment projections do not take account of any impact caused by the COVID-19 pandemic and are therefore no longer reflective of current labour market conditions. As such, they should be used, and interpreted, with extreme caution. Source: ABS Labour Force Survey, National Skills Commission trend data to May 2019 and projections to 2024.
Weekly Earnings
Source: Based on ABS Survey of Employee Earnings and Hours (cat. no. 6306.0), May 2018, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
Main Industries
Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
States and Territories
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
Age Profile
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Education Level
Source: 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.
Pathways
You can work as a Meat Boner and Slicer, or Slaughterer without formal qualifications, however, a certificate II or III in meat processing may be useful.
Before starting a course, check it will provide you with the skills and qualifications you need. Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Australian Meat Processing VET training pathways.
Skills & Knowledge
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.
-
Production and processing
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
-
Customer and personal service
Understanding customer needs, providing good quality service, and measuring customer satisfaction.
-
Food production
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
-
Mechanical
Machines and tools, including their designs, uses, repair, and maintenance.
-
Mathematics
Arithmetic, algebra, geometry, calculus, or statistics.
-
Education and training
Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
-
Chemistry
Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
-
Sales and marketing
Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
-
Personnel and human resources
Recruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
-
Administration and management
Business principles involved in strategic planning, leadership, and coordinating people and resources.
-
Engineering and technology
Use engineering, science and technology to design and produce goods and services.
-
Biology
Plant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.
-
English language
English language including the meaning and spelling of words, rules of composition, and grammar.
-
Building and construction
Materials, and methods used to construct or repair houses, buildings, or other structures like highways and roads.
-
Economics and accounting
Economics and accounting, the financial markets, banking and checking and reporting of financial data.
-
Psychology
Human behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
-
Law and government
How our laws and courts work. Government rules and regulations, and the political system.
-
Clerical
Word processing, managing files and records, stenography and transcription, designing forms, and other office work.
-
Transportation
Moving people or goods by air, rail, sea, or road.
-
Public safety and security
Use of equipment, rules and ideas to protect people, data, property, and institutions.
Skills
Skills can be improved through training or experience.
-
Critical thinking
Thinking about the pros and cons of different ways to solve a problem.
-
Monitoring
Keeping track of how well work is progressing so you can make changes or improvements.
-
Speaking
Talking to others.
-
Active listening
Listening to others, not interrupting, and asking good questions.
-
Coordination with others
Being adaptable and coordinating work with other people.
-
Time management
Managing your own and other peoples' time to get work done.
-
Social perceptiveness
Understanding why people react the way they do.
-
Instructing
Teaching people how to do something.
-
Serving others
Looking for ways to help people.
-
Negotiation
Bringing people together and trying to sort out their differences.
-
Operation monitoring
Watching gauges, dials, or other indicators to make sure a machine is working properly.
-
Reading comprehension
Reading work related information.
-
Judgment and decision making
Figuring out the pros and cons of different options and choosing the best one.
-
Management of personnel resources
Motivating, developing, and directing people as they work, and choosing the best people for the job.
-
Operation and control
Controlling equipment or systems.
-
Quality control analysis
Doing tests and checking products, services, or processes to make sure they are working properly.
-
Writing
Writing things for co-workers or customers.
-
Persuasion
Talking people into changing their minds or their behaviour.
-
Learning strategies
Figuring out the best way to teach or learn something new.
-
Active learning
Being able to use what you have learnt to solve problems now and again in the future.
Abilities
Workers use these physical and mental abilities.
-
Oral expression
Communicate by speaking.
-
Speech recognition
Identify and understand the speech of another person.
-
Problem spotting
Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.
-
Arm-hand steadiness
Keep your hand or arm steady.
-
Categorising
Come up with different ways of grouping things.
-
Oral comprehension
Listen to and understand what people say.
-
Trunk strength
Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
-
Control precision
Quickly change the controls of a machine, car, truck or boat.
-
Deductive reasoning
Use general rules to find answers or solve problems logically.
-
Finger dexterity
Put together small parts with your fingers.
-
Near vision
See details that are up-close (within a few feet).
-
Sorting or ordering
Order or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
-
Manual dexterity
Quickly move your hand to grasp, manipulate, or assemble objects.
-
Speech clarity
Speak clearly so others can understand you.
-
Reaction time
Quickly move your hand, finger, or foot when a sound, light, picture or something else appears.
-
Visualization
Imagine how something will look after it is moved around or changed.
-
Inductive reasoning
Use lots of detailed information to come up with answers or make general rules.
-
Selective attention
Pay attention to something without being distracted.
-
Multilimb coordination
Use your arms and/or legs at the same time while sitting, standing, or lying down.
-
Rate control
Change when and how fast you move based on how something else is moving.
Activities
These are kinds of activities workers regularly do in this job.
-
Handling and moving objects
Using hands and arms in handling, installing, positioning, moving and manipulating objects.
-
Doing physically active work
Use your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
-
Controlling equipment or machines
Operating machines or processes either directly or using controls (not including computers or vehicles).
-
Training and teaching others
Understanding the needs of others, developing training programs, and teaching or instructing.
-
Coaching and developing others
Working out the needs of others and coaching, mentoring, or helping them to improve.
-
Monitoring people, processes and things
Checking objects, actions, or events, and keeping an eye out for problems.
-
Building good relationships
Building good working relationships and keeping them over time.
-
Checking for errors or defects
Inspecting equipment, structures, or materials for errors, problems or defects.
-
Looking for changes over time
Comparing objects, actions, or events. Looking for differences between them or changes over time.
-
Planning and prioritising work
Deciding on goals and putting together a detailed plan to get the work done.
-
Making decisions and solving problems
Using information to work out the best solution and solve problems.
-
Communicating within a team
Giving information to co-workers by telephone, in writing, or in person.
-
Assessing and evaluating things
Working out the value, importance, or quality of things, services or people.
-
Guiding and directing staff
Guiding and directing staff, including setting and monitoring performance standards.
-
Checking compliance with standards
Deciding whether events or processes comply with laws, regulations, or standards.
-
Estimating amounts, costs and resources
Working out sizes, distances, amounts, time, costs, resources, or materials needed for a task.
-
Researching and investigating
Looking for, getting and understanding different kinds of information.
-
Coordinating the work of a team
Getting members of a group to work together to finish a task.
-
Giving expert advice
Providing guidance and expert advice to management or other groups.
-
Helping and caring for others
Providing personal assistance, medical attention, or emotional support.

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, 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers.
Work Environment
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.
-
Spend time standing
Spend time standing at work.
-
Using your hands to handle, control, or feel
Spend time using your hands to handle, control, or feel objects, tools or controls.
-
Wear common protective or safety equipment
Wear equipment like safety shoes, glasses, gloves, hard hats or life jackets.
-
Physically close to people
Work physically close to other people.
-
Contact with people
Have contact with people by telephone, face-to-face, or any other way.
-
Indoors, heat controlled
Work indoors with access to heating or cooling.
-
Face-to-face discussions
Talk with people face-to-face.
-
Responsible for outcomes
Take responsibility for the results of other people's work.
-
Time pressure
Work to strict deadlines.
-
Health and safety of others
Take responsibility for the health and safety of others.
-
Being exact or accurate
Be very exact or highly accurate.
-
Very hot or cold temperatures
Work in very hot or cold temperatures.
-
Pace of work set by equipment
Pace of work depends on the speed of equipment or machinery.
-
Making repetitive motions
Spend time making repetitive motions.
-
Dangerous equipment
Work near dangerous equipment like saws, machinery with open moving parts, or moving traffic.
-
Telephone
Talk on the telephone.
-
Loud or uncomfortable sounds
Be exposed to noises and sounds that are distracting or uncomfortable.
-
Teamwork
Work with people in a group or team.
-
Unstructured work
Have freedom to decide on tasks, priorities, and goals.
-
Repeating same tasks
Repeat the same tasks or activities (e.g., key entry) over and over, without stopping.
Values
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
-
Support
Supportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
-
Relationships
Serve and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
-
Working conditions
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
-
Achievement
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
-
Independence
Work alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
-
Recognition
Advancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
-
Practical
Practical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
-
Administrative
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
-
Analytical
Ideas and thinking. Searching for facts and figuring out problems in your head.
-
Enterprising
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
-
Creative
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
-
Helping
Working with people. Helping or providing service to others.

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, 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers.
All Meat Boners and Slicers, and Slaughterers
-
$1,202 Weekly Pay
-
Moderate Future Growth
-
13,000 workers Employment Size
-
Lower skill Skill level rating
-
74% Full-Time Full-Time Share
-
40 hours Average full-time
-
34 years Average age
-
12% female Gender Share
Meat Boners and Slicers, and Slaughterers trim and cut meat from bones, sides and carcasses, and slaughter livestock in abattoirs.
You can work as a Meat Boner and Slicer, or Slaughterer without formal qualifications, however, a certificate II or III in meat processing may be useful.
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
The number of people working as Meat Boners and Slicers, and Slaughterers (in their main job) grew very strongly over 5 years:
from 9,900 in 2014 to 13,000 in 2019.
Caution: The Australian jobs market is changing in response to the COVID-19 pandemic. These estimates do not take account of the impact of COVID-19. They may not reflect the current jobs market and should be used and interpreted with extreme caution.
- Size: This is a small occupation.
- Location: Meat Boners and Slicers, and Slaughterers work in many parts of Australia. Queensland has a large share of workers.
- Industries: Most work in Manufacturing; Wholesale Trade; and Retail Trade.
- Earnings: Full-time workers on an adult wage earn around $1,202 per week (below the average of $1,460). Earnings tend to be lower when starting out and higher as experience grows.
- Full-time: Many work full-time (74%, 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: 12% of workers are female (compared to the average of 48%).
Employment Outlook
Caution: The 2019 employment projections do not take account of any impact caused by the COVID-19 pandemic and are therefore no longer reflective of current labour market conditions. As such, they should be used, and interpreted, with extreme caution. Source: ABS Labour Force Survey, National Skills Commission trend data to May 2019 and projections to 2024.
Weekly Earnings
Source: Based on ABS Survey of Employee Earnings and Hours (cat. no. 6306.0), May 2018, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
Main Industries
Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
States and Territories
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
Age Profile
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Education Level
Source: 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.
You can work as a Meat Boner and Slicer, or Slaughterer without formal qualifications, however, a certificate II or III in meat processing may be useful.
Before starting a course, check it will provide you with the skills and qualifications you need. Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Australian Meat Processing VET training pathways.
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.
-
Production and processing
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
-
Customer and personal service
Understanding customer needs, providing good quality service, and measuring customer satisfaction.
-
Food production
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
-
Mechanical
Machines and tools, including their designs, uses, repair, and maintenance.
-
Mathematics
Arithmetic, algebra, geometry, calculus, or statistics.
-
Education and training
Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
-
Chemistry
Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
-
Sales and marketing
Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
-
Personnel and human resources
Recruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
-
Administration and management
Business principles involved in strategic planning, leadership, and coordinating people and resources.
-
Engineering and technology
Use engineering, science and technology to design and produce goods and services.
-
Biology
Plant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.
-
English language
English language including the meaning and spelling of words, rules of composition, and grammar.
-
Building and construction
Materials, and methods used to construct or repair houses, buildings, or other structures like highways and roads.
-
Economics and accounting
Economics and accounting, the financial markets, banking and checking and reporting of financial data.
-
Psychology
Human behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
-
Law and government
How our laws and courts work. Government rules and regulations, and the political system.
-
Clerical
Word processing, managing files and records, stenography and transcription, designing forms, and other office work.
-
Transportation
Moving people or goods by air, rail, sea, or road.
-
Public safety and security
Use of equipment, rules and ideas to protect people, data, property, and institutions.
Skills
Skills can be improved through training or experience.
-
Critical thinking
Thinking about the pros and cons of different ways to solve a problem.
-
Monitoring
Keeping track of how well work is progressing so you can make changes or improvements.
-
Speaking
Talking to others.
-
Active listening
Listening to others, not interrupting, and asking good questions.
-
Coordination with others
Being adaptable and coordinating work with other people.
-
Time management
Managing your own and other peoples' time to get work done.
-
Social perceptiveness
Understanding why people react the way they do.
-
Instructing
Teaching people how to do something.
-
Serving others
Looking for ways to help people.
-
Negotiation
Bringing people together and trying to sort out their differences.
-
Operation monitoring
Watching gauges, dials, or other indicators to make sure a machine is working properly.
-
Reading comprehension
Reading work related information.
-
Judgment and decision making
Figuring out the pros and cons of different options and choosing the best one.
-
Management of personnel resources
Motivating, developing, and directing people as they work, and choosing the best people for the job.
-
Operation and control
Controlling equipment or systems.
-
Quality control analysis
Doing tests and checking products, services, or processes to make sure they are working properly.
-
Writing
Writing things for co-workers or customers.
-
Persuasion
Talking people into changing their minds or their behaviour.
-
Learning strategies
Figuring out the best way to teach or learn something new.
-
Active learning
Being able to use what you have learnt to solve problems now and again in the future.
Abilities
Workers use these physical and mental abilities.
-
Oral expression
Communicate by speaking.
-
Speech recognition
Identify and understand the speech of another person.
-
Problem spotting
Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.
-
Arm-hand steadiness
Keep your hand or arm steady.
-
Categorising
Come up with different ways of grouping things.
-
Oral comprehension
Listen to and understand what people say.
-
Trunk strength
Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
-
Control precision
Quickly change the controls of a machine, car, truck or boat.
-
Deductive reasoning
Use general rules to find answers or solve problems logically.
-
Finger dexterity
Put together small parts with your fingers.
-
Near vision
See details that are up-close (within a few feet).
-
Sorting or ordering
Order or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
-
Manual dexterity
Quickly move your hand to grasp, manipulate, or assemble objects.
-
Speech clarity
Speak clearly so others can understand you.
-
Reaction time
Quickly move your hand, finger, or foot when a sound, light, picture or something else appears.
-
Visualization
Imagine how something will look after it is moved around or changed.
-
Inductive reasoning
Use lots of detailed information to come up with answers or make general rules.
-
Selective attention
Pay attention to something without being distracted.
-
Multilimb coordination
Use your arms and/or legs at the same time while sitting, standing, or lying down.
-
Rate control
Change when and how fast you move based on how something else is moving.
Activities
These are kinds of activities workers regularly do in this job.
-
Handling and moving objects
Using hands and arms in handling, installing, positioning, moving and manipulating objects.
-
Doing physically active work
Use your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
-
Controlling equipment or machines
Operating machines or processes either directly or using controls (not including computers or vehicles).
-
Training and teaching others
Understanding the needs of others, developing training programs, and teaching or instructing.
-
Coaching and developing others
Working out the needs of others and coaching, mentoring, or helping them to improve.
-
Monitoring people, processes and things
Checking objects, actions, or events, and keeping an eye out for problems.
-
Building good relationships
Building good working relationships and keeping them over time.
-
Checking for errors or defects
Inspecting equipment, structures, or materials for errors, problems or defects.
-
Looking for changes over time
Comparing objects, actions, or events. Looking for differences between them or changes over time.
-
Planning and prioritising work
Deciding on goals and putting together a detailed plan to get the work done.
-
Making decisions and solving problems
Using information to work out the best solution and solve problems.
-
Communicating within a team
Giving information to co-workers by telephone, in writing, or in person.
-
Assessing and evaluating things
Working out the value, importance, or quality of things, services or people.
-
Guiding and directing staff
Guiding and directing staff, including setting and monitoring performance standards.
-
Checking compliance with standards
Deciding whether events or processes comply with laws, regulations, or standards.
-
Estimating amounts, costs and resources
Working out sizes, distances, amounts, time, costs, resources, or materials needed for a task.
-
Researching and investigating
Looking for, getting and understanding different kinds of information.
-
Coordinating the work of a team
Getting members of a group to work together to finish a task.
-
Giving expert advice
Providing guidance and expert advice to management or other groups.
-
Helping and caring for others
Providing personal assistance, medical attention, or emotional support.

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, 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers.
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.
-
Spend time standing
Spend time standing at work.
-
Using your hands to handle, control, or feel
Spend time using your hands to handle, control, or feel objects, tools or controls.
-
Wear common protective or safety equipment
Wear equipment like safety shoes, glasses, gloves, hard hats or life jackets.
-
Physically close to people
Work physically close to other people.
-
Contact with people
Have contact with people by telephone, face-to-face, or any other way.
-
Indoors, heat controlled
Work indoors with access to heating or cooling.
-
Face-to-face discussions
Talk with people face-to-face.
-
Responsible for outcomes
Take responsibility for the results of other people's work.
-
Time pressure
Work to strict deadlines.
-
Health and safety of others
Take responsibility for the health and safety of others.
-
Being exact or accurate
Be very exact or highly accurate.
-
Very hot or cold temperatures
Work in very hot or cold temperatures.
-
Pace of work set by equipment
Pace of work depends on the speed of equipment or machinery.
-
Making repetitive motions
Spend time making repetitive motions.
-
Dangerous equipment
Work near dangerous equipment like saws, machinery with open moving parts, or moving traffic.
-
Telephone
Talk on the telephone.
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Loud or uncomfortable sounds
Be exposed to noises and sounds that are distracting or uncomfortable.
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Teamwork
Work with people in a group or team.
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Unstructured work
Have freedom to decide on tasks, priorities, and goals.
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Repeating same tasks
Repeat the same tasks or activities (e.g., key entry) over and over, without stopping.
Values
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
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Support
Supportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
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Relationships
Serve and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
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Working conditions
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
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Achievement
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
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Independence
Work alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
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Recognition
Advancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
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Practical
Practical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
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Administrative
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
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Analytical
Ideas and thinking. Searching for facts and figuring out problems in your head.
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Enterprising
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
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Creative
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
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Helping
Working with people. Helping or providing service to others.

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, 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers.