Important: This page is an independent reference summary. Verify classification decisions against the official ABS source before using them for tax, licensing, immigration or compliance purposes.

Role overview

Meat Boners and Slicers (ANZSCO 831211) are factory process workers who specialise in preparing meat products in Australian meat processing facilities. These workers operate in production line environments, using hand tools and machinery to remove bones from carcasses and slice meat into specific portions according to production requirements. The role is physically demanding and requires working in cold environments while adhering to strict food safety and hygiene standards. This classification represents a specific occupational function within Australia's meat processing industry and continues to be used for statistical and migration purposes despite being part of the older ANZSCO framework.

Key tasks in practice

While ANZSCO does not provide specific task descriptions for this occupation, typical duties based on industry practice include:

  • Operating boning equipment and using hand tools to remove bones from meat carcasses
  • Slicing and trimming meat according to product specifications and quality standards
  • Identifying different cuts of meat and separating them for further processing
  • Maintaining cleanliness of work areas and equipment in compliance with food safety regulations
  • Working as part of a production team to meet processing targets and output requirements
  • Following occupational health and safety procedures when handling sharp tools and machinery

The occupation includes specialisations such as Meat Trimmer, who focuses specifically on removing excess fat and tissue from meat products.

Skill level explanation

As a Skill Level 4 occupation, Meat Boner and Slicer typically requires educational attainment equivalent to an AQF Certificate I or secondary education. In practice, most skills are acquired through on-the-job training rather than formal qualifications. The skill level indicates that the occupation involves performing routine tasks following established procedures, with solutions to problems typically found in clear guidelines. Workers at this level may require some relevant experience or short-term training, but extensive preparation is not usually necessary. This classification helps government agencies and employers understand the typical preparation required for these roles.

Industry context

Meat Boners and Slicers primarily work in the meat processing industry (ANZSIC 1111 Meat Processing), which includes abattoirs, meat packing plants, and wholesale meat preparation facilities. Some employment opportunities exist in other related industries including poultry processing (ANZSIC 1113 Poultry Processing) and smallgoods manufacturing. The occupation is typically found in regional areas where major meat processing facilities are located, contributing significantly to regional employment. Working conditions involve exposure to cold temperatures, repetitive tasks, and adherence to strict food safety protocols mandated by Australian standards.