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Download your free Butchery Course Guide

Fill out the form below to receive your free Butchery Course Guide. Our customer service team will be in touch.

Don't take our word for it

See what our past students have to say about their time at TAFE NSW studying Butchery.

  • Tahnee Jamieson

    "The teachers were always very encouraging, motivating and willing to share their experiences which inspired us to strive for excellence. They wanted us to succeed!"
    - Amy Anderson, Certificate III in Meat Processing (Retail Butchery)

  • Ito Rivera

    "I have always had a strong desire to do well and butchery is no different. This has been made easier by the guidance from my TAFE teachers and employers."
    - Brendon Hillsley, Certificate III in Meat Processing (Meat Retailing)

Do you know your rump from your rib eye, and want a career that's a cut above?

With TAFE NSW's Butchery courses you will get hands-on, practical knowledge of the industry, right through from paddock to plate. Upon course completion,you'll be able to work in many different roles within the meat processing industry, confident that the skills you learned at our Specialist Training Centres will set you up for a successful, lifelong career.

  • Certificate IV in Meat Processing (Meat Safety) MTM40211
  • Certificate III in Meat Processing (Retail Butcher) AMP30815
  • Certificate III in Meat Processing (Boning Room) AMP30116
  • Certificate III in Pork Production AHC30416
  • Fill out the form to download the Course Guide and learn more about studying Butchery with us.

Why TAFE NSW?

Don't take our word for it

See what our past students have to say about their time at TAFE NSW studying Butchery.

  • Tahnee Jamieson

    "The teachers were always very encouraging, motivating and willing to share their experiences which inspired us to strive for excellence. They wanted us to succeed!"
    - Amy Anderson, Certificate III in Meat Processing (Retail Butchery)

  • Ito Rivera

    "I have always had a strong desire to do well and butchery is no different. This has been made easier by the guidance from my TAFE teachers and employers."
    - Brendon Hillsley, Certificate III in Meat Processing (Meat Retailing)