An important part of the Australian diet is fresh meat - cut and trimmed to suit a large variety of cooking styles. We love our lamb rumps, T-bones, sirloins or pork chops. Or perhaps we prefer our 'roo steaks, stir fry beef, gourmet sausages, pork ribs or fresh-baked steak pies... Each of these is processed before we can cook and consume them.

Many specialised meat products also are exported overseas, taking into account the different cuts and ingredients that each country prefers and following stringent safety regulations.

Meat processing workers handle livestock, split and trim carcasses and then bone and slice meat cuts for sale. You might also process hides, pelts and by-products or package meats for export.

Smallgoods makers select and prepare meat, then make seasonings and pickles by mixing spices and other ingredients. They use mincers, grinders and mixers to make sausages and smallgoods. You might also learn to cure, smoke and cook meat products. Many smaller companies supply specialty smallgoods for the gourmet delicatessen and restaurant market.