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Elements and Performance Criteria

  1. Identify specifications for cuts
  2. Slice and trim forequarter primary meat cuts into finished meat cuts
  3. Follow dropped meat procedures
  4. Identify and remove defects

Range Statement


Performance Evidence

The candidate must slice and trim forequarter cuts from large carcases to specification.

The candidate must:

slice and trim all forequarter primals prepared at the workplace according to work instructions including those from the chuck, brisket, blade, spencer roll and chuck tender

report defects according to work instructions promptly, accurately and clearly

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members

follow dropped meat procedures according to workplace requirements.


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

carcase anatomy of species as it relates to cutting lines

how yield is calculated and why it is important

personal hygiene and sanitation, and dropped meat procedures

nature of defects that can occur on forequarters and the corrective action required for each

workplace health and safety requirements for slicing

product slicing and trimming requirements as identified in customer and workplace specifications.