- Bone lamb and beef carcasses, sides, quarters and primal cuts using knives and other approved equipment.
- Separate meat from bones accurately while minimizing waste and product damage.
- Trim fat, sinew, cartilage, bruising and other material according to product specifications.
- Identify and prepare different cuts of lamb and beef.
- Meet reasonable production, quality and yield standards without compromising safety or food safety.
- Inspect meat and report contamination, abnormalities, damaged product or quality concerns immediately.
- Maintain accurate product identification, segregation and traceability.
- Follow temperature-control, allergen-control and contamination-prevention procedures.
- Sharpen, maintain and safely store knives and personal equipment.
- Wear and correctly use required personal protective equipment, including cut-resistant equipment where required.
- Maintain clean and hygienic work areas, tools and equipment.
- Complete production, quality or traceability records as required.
- Participate in toolbox meetings, training, safety inspections and incident investigations.
- Report hazards, injuries, near misses, equipment defects and unsafe practices promptly.
- Assist with related processing, trimming, packing or cleaning duties within the employee’s competence and classification.

- Follow all reasonable and lawful directions from management.





Key Responsibilities
- Take reasonable care for their own health and safety and avoid adversely affecting others.
- Follow the company’s safe work procedures and reasonable safety instructions.
- Use knives, steels, saws and other equipment only when trained and authorized.
- Use guards, mechanical aids and required PPE correctly.
- Follow manual-handling procedures and seek assistance when a task cannot be performed safely.
- Maintain safe spacing and knife control when working near other employees.
- Immediately report cuts, strains, musculoskeletal discomfort and other injuries.
- Stop work and notify a supervisor if an immediate or serious safety risk is identified.
- Cooperate with workplace consultation, rehabilitation and return-to-work arrangements.

Skill & Experience
- Demonstrated experience boning lamb, beef or comparable red-meat products.
- Competence in safe knife handling, sharpening and maintenance.
- Knowledge of meat cuts, product specifications and trimming requirements.
- Ability to work safely and accurately in a production setting.
- Ability to follow written, verbal and visual work instructions.
- Understanding of workplace hygiene and food-safety practices.
- Ability to work cooperatively as part of a production team.
- Legal right to work in Australia.

📌 Meat Worker Slicer/Boner/ Slaughterfloor (Swan Hill)
🏢 Woodwardfoods Australia
📍 Swan Hill