As a nation, Australia is one of the biggest and best producers of commercial livestock in the world. What's more, we're big producers of red meat, with a multi-billion dollar off-farm beef and sheep meat industry, according to Meat and Livestock Australia. As it's such a huge, profitable industry, it goes without saying that a career in meat processing could prove to be very lucrative.
IBISWorld's Meat Processing market research report suggests the industry generated $14 billion in revenue during 2014-15, employing almost 32,000 people. Production and export levels of beef have increased over the past five years as a result of ever-expanding global demand, and as such industry revenue is poised to continue to grow.
Another possible reason behind the upswing of the meat processing industry is the consumers' adoption of cooking and food preparation. As reality cooking shows light up the screens on television, more and more of us are bringing those skills into our own home and trying out new dishes with fresh cuts of meats. This has led to a high-demand for butcher skills across the country, with meat curing, ageing, smoking, boning and corning all tools of the trade when it comes to all things meaty.
A William Angliss Institute course in meat processing gives you these skills, plus the necessary know-how to work comfortably and competently in a retail environment. This could be the meat section of a supermarket or a boutique butchery, and everything in between. The Certificate III in Meat Processing (Retail Butcher) – Apprenticeship, for instance, features on-the-job training over a four-year apprenticeship program to help you really get to grips with life in the meat processing world. You'll learn practical skills and gain theoretical knowledge on important parts of the industry, including pricing, ordering, merchandising and nutritional information.
The Institute's classes run in line with the Australian Meat Industry Council Food Safety Program, so you know you're getting the best education possible. A relationship between the Institute and Meat and Livestock Australian ensures classes include all the recent industry approaches and ensure graduates are sought after for employers.
Course units include processing meat cuts to be ready for consumption, identifying species and meat products, basic cookery, mincing, sharpening knives, cleaning, mincing, vacuum packing, labelling and plenty more.