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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 trim hindquarter primary meat cuts into finished meat cuts
Monitor defects and contamination
- Identify defects and take corrective action according to work instructions
- Report persistent defects to supervisor in accordance with work instructions

Range Statement

Performance Evidence

The candidate must slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.

The candidate must:

slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin

accurately follow cutting lines according to specifications

follow dropped meat procedures in accordance with workplace requirements

meet workplace health and safety requirements, including safe knife and manual handling techniques

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)

recognise and explain mathematical information contained in specifications.

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

personal hygiene and sanitation and dropped meat procedures

relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.