AMPCOR206 Overview the Meat Industry

What are the major sectors of the Australian Meat Processing?

The three major sectors of the Australian Meat Processing are:

  • Meat Processing
    • The meat processing sector is responsible for the processing of animals. It is made up of two major parts. They are abattoirs and boning rooms.
      • Abattoirs slaughter animals and prepare the carcases for further processing in boning rooms, smallgoods businesses or retail butcher shops.
      • Boning rooms may be located on the same site as an abattoir or a boning room may operate on its own. A boning room may have export or domestic registration. Boning rooms supply products direct to export markets, the smallgoods industry and retail sectors.
  • Smallgoods
    • The smallgoods sector processes product from the boning process.  They manufacture products using a number of different processes. The product may be prepared whole, minced, chopped, cut or comminuted. It may be cooked or uncooked, and it may be ‘smoked’. Some examples of the processes and the products of the smallgoods sector include:
      • uncooked products – e.g. fresh sausages
      • simmered products – e.g. silverside, liverwurst, paté and brawns made from raw meat which is then cooked
      • fermented products – e.g. salami, mettwurst and pepperoni
      • pre-cooked products – g. paté, liverwurst and brawns made from pre‑cooked meats
      • cooked/cured products –g. hams, bacon and cooked beef
  • Meat Retailing
    • The retail sector provides meat products directly to the Australian consumer. Common types of retail outlets are the local meat retailers, larger supermarket chains and shopping centre meat markets.  This sector prepares products that have come from a boning room or directly from an abattoir. The raw materials are prepared to meet the customer’s requirements.





               Meat Retailing