Meat Boners and Slicers

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

  • The Job
  • The Facts
  • Related Courses

What the job involves

  • Operates switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables
  • Cuts meat to separate meat, fat and tissue from around bones
  • Washes, scrapes and trims foreign material and blood from meat
  • Cuts sides and quarters of meat into standard meat cuts, such as rumps, flanks and shoulders, and removes internal fat, blood clots, bruises and other matter to prepare them for packing and marketing

Key values of workers in Meat Boners and Slicers

  • Relationships

    Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.

  • Working Conditions

    Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.

  • Achievement

    Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.

  • Independence

    Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

  • Recognition

    Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.

Top skills required for workers in Meat Boners and Slicers

  • Speaking

    Talking to others to convey information effectively.

  • 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.

  • Judgment and Decision Making

    Considering the relative costs and benefits of potential actions to choose the most appropriate one.

  • Social Perceptiveness

    Being aware of others' reactions and understanding why they react as they do.