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OSCA 831231

Meat Boner and Slicer

  • Employed persons

    6,200

  • Employment status

    79.0% Full time

    21.0% Part time

  • Median age

    35 years

  • Employment by sex

    20.2% Female

    79.8% Male

    Highly male dominated
  • Indigenous employment share

    3.2%

  • Main employing industry

    Manufacturing

Indicator Meat Boner and Slicer Total employment
Employed persons 6,200 12,049,400
Median age 35 years 40 years
Full-time share 79.0% 64.2%
Part-time share 21.0% 35.8%
Female employment share 20.2% 48.5%
Male employment share 79.8% 51.5%
Gender segregation intensity scale Highly male dominated Gender balanced
Indigenous employment share 3.2% 2.2%
Main employing industry Manufacturing Health Care and Social Assistance
Note: N/A values indicate data are not available due to confidentiality or data reliability requirements.

Meat Boner and Slicers trim and cut meat from bones, sides and carcasses.

  • Receives and inspects carcasses of slaughtered livestock for bruises, blood clots and other matter to remove
  • Operates controls to direct and drop carcasses from supply rails to boning tables
  • Cuts and separates meat, fat and tissue from bones, and washes, scrapes and trims fat, gristle and other unwanted matter from meat
  • Operates and maintains meat cutting and slicing equipment to cut sides and quarters of meat into standard meat cuts
  • Removes internal fat, blood clots and bruises to prepare cuts of meat for further processing or packing
  • Cleans and sanitises work area and equipment, and follows safety and hygiene regulations while handling meat
  • Collaborates with other meat processing workers to ensure efficient workflow
  • Assists in receiving and storing meat products

No alternative occupation titles are listed for this occupation.

  • Meat Trimmer

Note: Specialisations are examples of roles in within this occupation and are not separate OSCA occupations.

Skill level 4
equivalent to a lower‑level Vocational Education and Training (VET) qualification (Certificate II or III).

Note: While skill levels are described using formal education levels, some people use a combination of informal learning, on-the-job training and personal experience to achieve an equivalent level.

No licensing or registration requirements are listed for this occupation.

Labourers (8)
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    Industries

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    States and territories

    Employment distribution by states and territories, 2021

    • New South Wales

      23.3%

    • Victoria

      21.1%

    • Queensland

      36.8%

    • South Australia

      8.2%

    • Tasmania

      1.8%

    • Northern Territory

      0.2%

    • Australian Capital Territory

      0.1%

    Meat Boner and Slicer Total employment
    State / Territory Employment Share of occupation Employment Share of occupation
    New South Wales 1,400 23.3% 3,684,200 30.6%
    Victoria 1,300 21.1% 3,162,900 26.2%
    Queensland 2,300 36.8% 2,444,100 20.3%
    South Australia 510 8.2% 839,400 7.0%
    Western Australia 540 8.7% 1,306,200 10.8%
    Tasmania 110 1.8% 254,700 2.1%
    Northern Territory 20 0.2% 107,000 0.9%
    Australian Capital Territory 10 0.1% 248,600 2.1%
    Note: N/A values indicate data are not available due to confidentiality or data reliability requirements.

    Age and sex

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    This file contains data available from the OSCA Occupation Profile page.

    Use of this data must include the relevant attribution text provided.

    OSCA Occupation data - 2021 Census.xlsx

    xlsx 1236447

    Download

    Occupation Standard Classification for Australia (OSCA) is the skill-based classification used to categorise occupations across the Australian labour market. OSCA is used to define occupations across all official occupational statistics. OSCA replaces the Australian and New Zealand Standard Classification of Occupations (ANZSCO).

    Each job is classified to one, and only one, group of jobs at each level of the classification with no overlaps. This prevents the accidental double-counting of roles within the Australian labour market. For more information about OSCA, visit the What is OSCA information page, or the ABS website.