Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Identify specifications for cuts
   • Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements
2. Slice and trim primary meat cuts
   • Slice primary meat cuts into finished meat cuts according to specifications and work instructions
   • Meet workplace health and safety requirements including the safe and effective use of knives and safe manual handling techniques
   • Follow dropped meat procedures in accordance with workplace requirements
3. Identify and remove defects
   • Identify, remove and report defects according to government regulations and workplace standards
   • Report persistent defects to supervisor in accordance with work instructions

Range Statement

---

Performance Evidence

The candidate must slice and trim relevant cuts of meat from small stock legs, such as from sheep, pigs, goats, game animals such as kangaroos, wallabies and other small stock processed for human consumption or pet meat.

The candidate must:

slice and trim the legs according to specifications and work instructions

check the accuracy of cutting lines

identify contamination and take corrective action

identify contamination or abnormalities and handle according to workplace and regulatory requirements

identify finished cuts

comply with workplace health and safety requirements

apply relevant communication skills when reporting to supervisors and interacting with team members

---

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements

basic anatomy of small stock relevant to cutting lines

how yield is calculated and why it is important

regulatory requirements as they relate to carcase cutting lines

relevant specifications for meat cuts sliced and trimmed from legs

---