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Elements and Performance Criteria

1. Identify meat cuts
   • Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
   • Correctly select meat cuts by cut name and species according to workplace requirements
2. Identify primal cuts
   • Correctly identify primal cuts by name and species according to workplace requirements
   • Correctly select primal cuts by name and species according to workplace requirements
3. Identify meat cuts
   • Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
   • Correctly select meat cuts by cut name and species according to workplace requirements
4. Identify primal cuts
   • Correctly identify primal cuts by name and species according to workplace requirements
   • Correctly select primal cuts by name and species according to workplace requirements

Range Statement

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Performance Evidence

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.

The candidate must demonstrate ability to:

identify meat cuts according to label on cartons (as appropriate)

apply relevant regulatory requirements

select and handle products according to workplace health and safety requirements

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Knowledge Evidence

The candidate must demonstrate knowledge of (for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing):

primal cuts used for different cuts of meat

principles of product selection by species, primal and cut type

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and meat cuts

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