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Elements and Performance Criteria

1. Determine customer needs
   • Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
   • Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
2. Select meat for specialised cuts
   • Select meat in accordance with quality requirements of specialised cuts
   • Select meat from a minimum of two species
   • Select meat from bone-in primals
3. Prepare specialised meat cuts
   • Cut meat according to customer and workplace requirements
   • Present cuts to customer requirements
4. Handle knife effectively
   • Handle knife safely, hygienically and effectively
5. Cost and price specialised cuts
   • Cost specialised cuts to include yield and labour costs
   • Price specialised cuts to meet workplace requirements
6. Determine customer needs
   • Clarify customer needs through questioning and active listening to ensure specialised cuts are cut and trimmed correctly
   • Utilise sources of information when necessary to ensure specialised cuts meet the needs of customers
7. Select meat for specialised cuts
   • Select meat in accordance with quality requirements of specialised cuts
   • Select meat from a minimum of two species
   • Select meat from bone-in primals
8. Prepare specialised meat cuts
   • Cut meat according to customer and workplace requirements
   • Present cuts to customer requirements
9. Handle knife effectively
   • Handle knife safely, hygienically and effectively
10. Cost and price specialised cuts
    • Cost specialised cuts to include yield and labour costs
    • Price specialised cuts to meet workplace requirements

Range Statement

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Performance Evidence

The candidate must be observed preparing specialised cuts from a minimum of two species.

The candidate must:

establish customer requirements by questioning, active listening and clarifiying of customer comments where applicable

seek advice from appropriate sources when developing new cuts

select and weigh meats for a range of specialised cuts

prepare specialised meat cuts to workplace health and safety and hygiene requirements

identify sub-standard products and rectify as appropriate

apply communication skills relevant to the task

apply mathematical skills relevant to the task

explain food safety, Quality Assurance (QA) and product quality requirements for specialised cuts

apply relevant workplace health and safety and regulatory requirements

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Knowledge Evidence

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

what specialised cuts are

food safety, QA and product quality requirements for specialised cuts

requirements for a range of specialised cuts according to workplace and customer requirements

types of specialised cuts to meet customer requirements

relevant workplace health and safety and regulatory requirements

why meat retailers sell specialised cuts

why customers request specialised cuts

costing and pricing calculations

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