The Victorian meat industry is one of the state’s - and Australia’s - major food industry sectors and employs 12,300 people, which is a large portion of the national meat industry workforce.
Whether you have your sights set on entering the meat industry or are already working and want to sharpen your skills, these courses will give you the knowledge for a career as a boner, butcher, retailer or quality inspector.
Skills you will learn include:
- sharpen knives
- identify species and meat cuts
- trim meat for further processing
- break carcass using bandsaw
- bone large stock carcass hindquarter
- hygiene sanitation performance
NMIT trains all the staff for JBS Swift, Australia’s largest meat supplier and provides workplace and campus-based training. The processing plant at the Epping campus includes:
- commercial scale boning room
- chillers
- meat packing facility
- sausage making equipment
The course is the right one if you work as an assistant in a meat retailing outlet or as a meat processor in the boning room of an abattoir.
Success story:
Available Courses (2)
Certificate II in Meat Processing (Meat Retailing)
Learn the path from paddock to plate - whether you’re already in the meat industry or want to work the path from paddock to plate, NMIT’s Certificate II in Meat Processing will train you in the knowledge and skills to work with meat in a retail setting.
Certificate III in Meat Processing (Retail Butcher)
Specialise in the path from paddock to plate - whether you’re already in the meat industry or have decided that your career direction is on the path from paddock to plate, NMIT’s Certificate III in Meat Processing will qualify you a as a butcher.
Available Short Courses (1)
Basic Home Butchery
This course will cover the skills of knife sharpening and the processes involved in breaking down a sheep carcase. At the end of the course, participants will be able to break a mutton carcase into primal cuts and sharpen and maintain knives.
