Elements and Performance Criteria
- Identify specifications for cuts
- Slice and trim primary meat cuts
- Slice primary meat cuts into finished meat cuts according to specifications and work instructions
- Slice primary meat cuts into finished meat cuts following workplace health and safety requirements including safe manual handling techniques and the safe and effective use of knives
- Follow dropped meat procedures in accordance with workplace requirements
- Take corrective action to ensure out-of-specification product is not forwarded for packing
- Identify and remove defects