Workforce pressures and pathways in red meat processing
Australia’s red meat processing industry employs an estimated 30,760 workers in 2026, excluding pork processing and downstream value-adding, across production, trade, technical and management roles.
Access to suitable workers remains a challenge, with only one of the 10 most important occupations not currently in a state or national shortage (Jobs and Skills Australia 2026).
Recent industry feedback identifies shortages in processing and maintenance roles, alongside difficulties attracting and retaining workers.
AMPC commissioned Oxford Economics Australia to assess future workforce needs and develop options to address these pressures. The workforce analysis projects demand and supply through to 2036 for the industry and 10 core occupations, covering six specialist processing occupations and four enabling trade and management occupations. The findings identify where current workforce arrangements may fall short and support decisions on recruitment, retention, training and migration.