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Elements and Performance Criteria

1. Identify specifications for cuts
   • Determine specifications for cuts using cut descriptions according to regulatory standards, customer specifications and workplace requirements
2. Bone shoulder
   • Slice and remove primal cuts from the carcase according to work instructions and specifications
   • Slice and remove primal cuts from the carcase according to workplace health and safety requirements including the safe and effective use of a knife and following safe manual handling techniques
   • Cut primal lines in compliance with regulatory requirements
   • Handle meat safety and quality hazards according to workplace procedures
   • Cut primals to maximise yield
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

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Performance Evidence

Candidates must consistently bone small stock carcase shoulders at production speed.

Candidates must:

operate equipment in accordance with workplace requirements

correctly identify the cut specifications

bone the shoulder in accordance with workplace requirements

check and correct, where necessary, the accuracy of cutting lines

identify and remove defects

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

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Knowledge Evidence

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

structure of the carcase and identify primal cutting lines

procedure for removal of all primals to desired specifications

sources of contamination and cross-contamination and the ways of minimising it

importance of and technique required to maximise yield from a carcase

work instructions and dropped meat procedures

carcase defects and appropriate corrective actions.

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