Skilled Meat Worker

Standing out for this Skilled Meat Worker search comes down to detail. A recruiter advertising from Sydney, NSW is filling boner, slicer and trimmer, and slaughterman positions at client sites across Australia.

The client sites are after real commercial experience in red meat: beef, veal, lamb and sheep, pork, goat or other species. Expect to name each species you have processed and the tasks you can complete competently on your own, because a general "meat worker" line will not show that.

Employer sponsorship may be available to suitable candidates under the applicable Skilled Meat Worker arrangements, including subclass 482 pathways where relevant, depending on employer requirements, a skills assessment and individual visa eligibility.

Match your CV to the duties below, one line per process, and keep your Q Fever records close by. Shape a recruiter-ready CV with Build AI CV.

• Breaking down carcasses and quarters independently as a boner
• Removing bones accurately to produce commercial cuts of beef/veal, lamb/sheep and pork with yield and quality held
• Trimming and slicing product to customer and production specifications
• Taking off excess fat, gristle and unwanted material while keeping waste down and quality consistent
• Handling stunning and shackling where authorised, plus sticking and bleeding, on a species-specific slaughter floor
• Hide removal or skinning, carcass dressing and evisceration
• Following safe food handling practices throughout the shift

• Hands-on experience as a commercial meat worker, with practical skills specific to your role
• Strong knife skills plus accurate deboning and trimming (boners)
• Clear detail on your species experience, cuts and duties
• Employment history that can be verified, references where available, and qualifications and skills assessments if available
• Q Fever vaccination or immunity evidence, where required for the role