Elements and Performance Criteria
- Identify anatomical features of a pork carcase
- Identify and name meat products using the standard product description
- Explain nature and format of product specifications
- Correctly identify, name and spell meat products using the standardised cut description
- Identify major muscles that make up each meat cut
- Identify correct cutting lines for each product using the anatomical terms to describe cutting lines
- Identify necessary changes required for any given meat product to comply with the company product description