Meat Processing Worker


Meat processing workers perform a wide range of tasks, including handling, slaughtering and processing livestock; operating processing and rendering equipment; dispatching products; and keeping records.

Duties & Tasks

Meat processing workers may perform the following tasks:

  • move and manage animals before they are slaughtered
  • stun animals using an electrical device or cartridge gun
  • bleed animals while they are unconscious
  • remove hides/pelts and internal organs
  • use saws to split the carcasses
  • trim carcasses
  • move carcasses to chillers and freezers
  • break carcasses by boning and slicing meat cuts for sale and further processing
  • pack the boned and sliced meat into cartons
  • process hides and pelts
  • process by-products
  • load meat products into trucks.


Boner and Slicer

A boner and slicer breaks down carcasses by removing bones and slicing meat so that it is ready for sale or further processing.


A renderer operates processing plants to produce meat meal, fertilisers and tallow.


A slaughterer works in the area where the animals are killed and the hides and internal organs are removed.

Working Conditions

Meat processing workers stand for most of the day. Hands and clothes may become soiled with blood or fat, but health regulations ensure that meat processing workers work under hygienic conditions. The areas in which they work are usually large, well lit and ventilated, and kept very clean. Employers usually provide a laundry service for uniforms.

Personal Requirements

  • enjoy practical and manual activities
  • good hand-eye coordination
  • able to cope with the physical demands of the job
  • able to work safely.

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