Meat Boners and Slicers
Overview
Snapshot
Summary
Meat Boner and Slicers trim and cut meat from bones, sides, and carcasses.
Specialisations: Meat Trimmer.
Formal qualifications are not essential to work as a Meat Boner and Slicer. Although some workers have a certificate II or III in meat processing.
Tasks
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Operates switching controls to direct and drop carcasses and meat cuts from supply rails to boning tables.
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Cuts meat to separate meat, fat and tissue from around bones.
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Washes, scrapes and trims foreign material and blood from meat.
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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.
Characteristics
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Vocational Education and Training (VET)
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Informal or on-the-job
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Practical
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Administrative
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Enterprising
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Medium
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Heavy
Outlook
JSA produces employment projections to show where likely future job opportunities may be. Employment projections data are only produced for occupations at the broad four digit Australian and New Zealand Standard Classification of Occupations (ANZSCO) level. While data are not available for this occupation, projections data are available for the parent occupation, Meat Boners and Slicers, and Slaughterers, under the outlook section.
Earnings and hours
Working arrangements
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Around 73% of people employed as Meat Boners and Slicers work full-time hours, in all their jobs combined. This is 7 percentage points above the all jobs average (66%).
Full-time workers work an average of 40 hours per week in their main job. This is 4 hours less than the all jobs average (44 hours per week).
Sources:Full-time share and full-time hours: ABS, 2016 Census, customised report. Compared to the all jobs average.
Industries
Main industries
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Most Meat Boners and Slicers work in the Manufacturing industry. They are also employed in industries like:
Source: Based on ABS Census 2016, Customised Report.
Regions
Employment across Australia
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Employment by State and Territory (% Share)
State | Meat Boners and Slicers | All Jobs Average |
---|---|---|
NSW | 22.8 | 31.6 |
VIC | 18.1 | 25.6 |
QLD | 38.4 | 20.0 |
SA | 10.0 | 7.0 |
WA | 7.9 | 10.8 |
TAS | 2.3 | 2.0 |
NT | 0.5 | 1.0 |
ACT | 0.0 | 1.9 |
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Around 79% of Meat Boners and Slicers live outside of capital cities, compared with the all jobs average of 38%.
Queensland and South Australia have a large share of employment relative to their population size.
The regions with the largest share of workers are:
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian states, territories and regions, in this job compared to the all jobs average.
Worker profile
Age and gender
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The median age of Meat Boners and Slicers is 34 years. This is younger than the all jobs average of 40 years.
A large share of workers are aged 25 to 34 years.
Females make up 15% of the workforce. This is 33 percentage points below the all jobs average of 48%.
Source: Based on ABS Census 2016, Customised Report. Age profile and gender share compared to the all jobs average.
Age Profile (% Share)
Age Bracket | Meat Boners and Slicers | All Jobs Average |
---|---|---|
15-19 | 3.7 | 5.0 |
20-24 | 15.2 | 9.3 |
25-34 | 33.1 | 22.9 |
35-44 | 25.2 | 22.0 |
45-54 | 14.9 | 21.6 |
55-59 | 4.4 | 9.0 |
60-64 | 2.6 | 6.0 |
65 and Over | 0.8 | 4.2 |
Median Age | 34 | 40 |
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Employment Pathways
Education, training and experience
Formal qualifications are not essential to work as a Meat Boner and Slicer. Although some workers have a certificate II or III in meat processing.
Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Australian Meat Processing VET training pathways.
Highest Level of Education (% Share)
Type of Qualification | Meat Boners and Slicers | All Jobs Average |
---|---|---|
Post Graduate/Graduate Diploma or Graduate Certificate | 0.3 | 10.1 |
Bachelor degree | 4.7 | 21.8 |
Advanced Diploma/Diploma | 2.9 | 11.6 |
Certificate III/IV | 23.3 | 21.1 |
Year 12 | 27.9 | 18.1 |
Year 11 | 8.1 | 4.8 |
Year 10 and below | 32.7 | 12.5 |
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Skills and Knowledge
Employers look for Meat Boners and Slicers, and Slaughterers who are reliable, hardworking and can work well in a team.
Skills
Skills can be improved through training or experience.
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43%
Active listeningListening to others, not interrupting, and asking good questions.
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43%
Critical thinkingThinking about the pros and cons of different ways to solve a problem.
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43%
Reading comprehensionReading work related information.
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43%
SpeakingTalking to others.
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43%
Time managementManaging your own and other peoples' time to get work done.
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43%
Management of personnel resourcesMotivating, developing, and directing people as they work, and choosing the best people for the job.
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41%
MonitoringKeeping track of how well work is progressing so you can make changes or improvements.
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41%
PersuasionTalking people into changing their minds or their behaviour.
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41%
Serving othersLooking for ways to help people.
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41%
Social perceptivenessUnderstanding why people react the way they do.
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39%
Coordination with othersBeing adaptable and coordinating work with other people.
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39%
NegotiationBringing people together and trying to sort out their differences.
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36%
Complex problem solvingNoticing a problem and figuring out the best way to solve it.
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34%
Judgment and decision makingFiguring out the pros and cons of different options and choosing the best one.
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32%
InstructingTeaching people how to do something.
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30%
Active learningBeing able to use what you have learnt to solve problems now and again in the future.
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30%
Operation monitoringWatching gauges, dials, or other indicators to make sure a machine is working properly.
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29%
MathematicsUsing maths to solve problems.
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29%
Operation and controlControlling equipment or systems.
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29%
Quality control analysisDoing tests and checking products, services, or processes to make sure they are working properly.
Knowledge
These are important topics, subjects or knowledge areas.
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59%
Food productionPlanting, growing, and harvesting food (both plant and animal), including storage and handling.
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55%
Customer and personal serviceUnderstanding customer needs, providing good quality service, and measuring customer satisfaction.
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47%
Production and processingRaw materials, production processes, quality control, costs, and ways of making and distributing goods.
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38%
Sales and marketingShowing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
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34%
MechanicalMachines and tools, including their designs, uses, repair, and maintenance.
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32%
MathematicsArithmetic, algebra, geometry, calculus, or statistics.
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31%
Administration and managementBusiness principles involved in strategic planning, leadership, and coordinating people and resources.
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30%
English languageEnglish language including the meaning and spelling of words, rules of composition, and grammar.
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29%
Education and trainingCurriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
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24%
ClericalWord processing, managing files and records, stenography and transcription, designing forms, and other office work.
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23%
Computers and electronicsCircuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
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23%
Personnel and human resourcesRecruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
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21%
PsychologyHuman behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
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19%
Public safety and securityUse of equipment, rules and ideas to protect people, data, property, and institutions.
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15%
Communications and mediaMedia production, communication, and dissemination. Includes written, spoken, and visual media.
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14%
Technical designDesign techniques, tools, and principles used to make detailed technical plans, blueprints, drawings, and models.
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14%
Engineering and technologyUse engineering, science and technology to design and produce goods and services.
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14%
Economics and accountingEconomics and accounting, the financial markets, banking and checking and reporting of financial data.
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13%
BiologyPlant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.
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12%
Law and governmentHow our laws and courts work. Government rules and regulations, and the political system.
Abilities
Workers use these physical and mental abilities..
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46%
Manual dexterityQuickly move your hand to grasp, manipulate, or assemble objects.
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46%
Near visionSee details that are up-close (within a few feet).
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45%
Arm-hand steadinessKeep your hand or arm steady.
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45%
Control precisionQuickly change the controls of a machine, car, truck or boat.
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45%
Finger dexterityPut together small parts with your fingers.
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45%
Oral expressionCommunicate by speaking.
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43%
CategorisingCome up with different ways of grouping things.
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43%
Colour discriminationNotice differences between colours, including shades of colour and brightness.
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43%
Multilimb coordinationUse your arms and/or legs at the same time while sitting, standing, or lying down.
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43%
Oral comprehensionListen to and understand what people say.
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43%
Sorting or orderingOrder or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
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43%
Speech claritySpeak clearly so others can understand you.
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43%
Speech recognitionIdentify and understand the speech of another person.
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41%
Problem spottingNotice when something is wrong or is likely to go wrong, even if you can't solve the problem.
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41%
Trunk strengthUse your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
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36%
Far visionSee details that are far away.
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36%
Selective attentionPay attention to something without being distracted.
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34%
MultitaskingDo two or more things at the same time.
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34%
Reaction timeQuickly move your hand, finger, or foot when a sound, light, picture or something else appears.
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30%
Auditory attentionPay attention to a certain sound when there are other distracting sounds.
Activities
These are kinds of activities workers regularly do in this job.
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75%
Handling and moving objectsUsing hands and arms in handling, installing, positioning, moving and manipulating objects.
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65%
Working with the publicGreeting or serving customers, clients or guests, and public speaking or performing.
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58%
Controlling equipment or machinesOperating machines or processes either directly or using controls (not including computers or vehicles).
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57%
Looking for changes over timeComparing objects, actions, or events. Looking for differences between them or changes over time.
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56%
Doing physically active workUse your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
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56%
Building good relationshipsBuilding good working relationships and keeping them over time.
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56%
Researching and investigatingLooking for, getting and understanding different kinds of information.
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53%
Communicating within a teamGiving information to co-workers by telephone, in writing, or in person.
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52%
Making decisions and solving problemsUsing information to work out the best solution and solve problems.
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51%
Planning and prioritising workDeciding on goals and putting together a detailed plan to get the work done.
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50%
Influencing peopleConvincing people to buy something or to change their minds or actions.
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50%
Monitoring people, processes and thingsChecking objects, actions, or events, and keeping an eye out for problems.
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50%
Checking for errors or defectsInspecting equipment, structures, or materials for errors, problems or defects.
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49%
Assessing and evaluating thingsWorking out the value, importance, or quality of things, services or people.
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46%
Negotiating and resolving conflictsHandling complaints and disagreements, and negotiating with people.
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46%
Coaching and developing othersWorking out the needs of others and coaching, mentoring, or helping them to improve.
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44%
Estimating amounts, costs and resourcesWorking out sizes, distances, amounts, time, costs, resources, or materials needed for a task.
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43%
Leading and encouraging a teamEncouraging and building trust, respect, and cooperation among team members.
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42%
Training and teaching othersUnderstanding the needs of others, developing training programs, and teaching or instructing.
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41%
Coordinating the work of a teamGetting members of a group to work together to finish a task.
Interests and demands
Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
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95%
PracticalPractical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
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67%
AdministrativeFollowing set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
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57%
EnterprisingStarting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
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24%
AnalyticalIdeas and thinking. Searching for facts and figuring out problems in your head.
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19%
CreativeWorking with forms, designs and patterns. Often need self-expression and can be done without following rules.
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19%
HelpingWorking with people. Helping or providing service to others.
Values
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48%
RelationshipsServe and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
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43%
IndependenceWork alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
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38%
AchievementResults oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
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38%
SupportSupportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
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36%
Working conditionsJob security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
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33%
RecognitionAdvancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Demands
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100%
Indoors, heat controlledWork indoors with access to heating or cooling.
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97%
Spend time standingSpend time standing at work.
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96%
Using your hands to handle, control, or feelSpend time using your hands to handle, control, or feel objects, tools or controls.
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91%
Wear common protective or safety equipmentWear equipment like safety shoes, glasses, gloves, hard hats or life jackets.
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90%
Contact with peopleHave contact with people by telephone, face-to-face, or any other way.
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90%
Contact with the publicWork with customers or the public.
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88%
TeamworkWork with people in a group or team.
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87%
Face-to-face discussionsTalk with people face-to-face.
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87%
Impact of decisionsMake decisions that have a large impact on other people.
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86%
Dangerous equipmentWork near dangerous equipment like saws, machinery with open moving parts, or moving traffic.
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85%
Making repetitive motionsSpend time making repetitive motions.
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83%
Very hot or cold temperaturesWork in very hot or cold temperatures.
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82%
Time pressureWork to strict deadlines.
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81%
Physically close to peopleWork physically close to other people.
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79%
Frequent decision makingFrequently make decisions that impact other people.
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78%
Being exact or accurateBe very exact or highly accurate.
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78%
Consequence of errorWork where mistakes have serious consequences.
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78%
Health and safety of othersTake responsibility for the health and safety of others.
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77%
Angry or unpleasant peopleDeal with unpleasant, angry, or rude people.
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76%
Responsible for outcomesTake responsibility for the results of other people's work.
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3021.00 - Butchers and Meat Cutters.
Links and downloads
Research and reports
The Skills Priority List provides a current labour market rating and a future demand rating for nearly 800 occupations nationally. Current labour market ratings are available for occupations at a state and territory level.
Downloads
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Occupation profiles data are available for download.
The Employment Projections are available for download.