Abattoir Worker

Agriculture & Animal Services

ANZSCO ID 831212

Summary

Slaughterers stun and kill livestock, and prepare carcasses for further processing by removing internal organs and hides.

Employment Pathway

Formal qualifications are not essential to work as a Slaughterer. Although some workers have a certificate II or III in meat processing (slaughtering).

Top Skills Required

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action
Coordination - Adjusting actions in relation to others' actions
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one

Key tasks

Operates restrainers and stunning equipment.
Severs jugular veins of stunned animals to drain blood and facilitate dressing.
Trims and removes head meat and severs animal heads.
Slits open, eviscerates and trims animal carcasses.
May slaughter livestock according to procedures required by religious customs.

Facts about this occupation

17.4% Growth

74% Full-time Share

$1,178 Avg Pay/Wk

2,300 Workers

34 years Avg Age

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