Job Qualification Possible job/career expectations
Stockman No applicable qualification As abattoirs become increasingly large regional enterprises the duties of their stockman have increased substantially in complexity and scope. Abattoir stockmen manage the delivery of different types of stock through a yard system to the preparation yards where stock may be cleaned, identified, drafted and presented to the killing floor. To ensure a timely arrival of stock each day, stockmen arrange feed, water and shelter for a wide variety of livestock.
Slaughterman Certificate III in Meat Processing
(Slaughtering)
After the beast is humanely killed and bled, the hide or pelt is first removed and then the internal organs are recovered for further processing. High-speed saws are then used to break the carcass into more manageable portions for boners and slicers further along the chain. In some cases the carcasses are trimmed to remove fat deposits or blemished meat.
Boner/Slicer Certificate III in Meat Processing
(Boning Room)
Boners and slicers are adept in wielding knives to cut meat away from the skeleton and major ligaments. Accuracy in breaking down the carcase into the major portions contributes much to the retention of the highest values for the end product. Slicers further reduce the meat portions into the major cuts required by each end-market such as supermarkets and butcher shops.
Abattoir Management Diploma of Meat Processing Abattoir management careers have taken on diversified functions as over the past 40 years the number of abattoirs has declined quite dramatically. As supermarkets and export outlets grew in significance meat processors needed to upgrade their facilities to attain globally competitive operational efficiencies. These developments now demand a broad range of additional management skills ranging from financial, logistical, marketing, purchasing, quality control and effluent management as well as the creation of by-product manufacturing capability.