Elements and Performance Criteria
- Identify specifications for cuts
- Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements.
- Slice and remove primal cuts from leg according to work instructions and specifications.
- Cut primal lines in compliance with regulatory requirements.
- Handle meat safety and quality hazards according to workplace procedures.
- Cut primals to maximise yield.
- Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
- Identify and remove defects