What does a Meat Processing (Slaughtering) (Level 3) trainee do?
A Meat Processing (Slaughtering) (Level 3) trainee is involved in: • working with a slaughterer, whose role is to kill and prepare cattle, sheep, goats and pigs in abattoirs for human consumption. After the animals have been killed, they are hung on hooks and placed on to a travelling chain for processing. The carcasses move slowly past a row of slaughterers who each carry out one or more tasks before the animal moves to the next person. Trainees may assist the slaughterers to perform the following tasks: • drive animals up a race into either a restrain race or a knocking box • stun animals using an electrical device or cartridge gun • use splitting saws to cut carcasses into two sides • use sharp knives or saws to cut animals into portions • clean floors and equipment • push carcasses to coolrooms and load chilled and frozen products into trucks • what attributes will I need? • good hand-eye coordination and manual dexterity • physically fit • not squeamish • team skills • leadership
