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Elements and Performance Criteria

1. Locate cuts on a carcase
   • Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
   • Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
   • Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
2. Identify cuts
   • Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
   • Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
   • Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
   • Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
3. Assess cuts
   • Assess meat cuts for quality to workplace requirements and customer specifications
   • Assess meat cuts against cut specifications to workplace requirements
   • Assess primal cuts for quality to workplace requirements and customer specifications
   • Assess primal cuts against cut specifications to workplace requirements
4. Locate cuts on a carcase
   • Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
   • Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
   • Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
5. Identify cuts
   • Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
   • Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
   • Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
   • Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
6. Assess cuts
   • Assess meat cuts for quality to workplace requirements and customer specifications
   • Assess meat cuts against cut specifications to workplace requirements
   • Assess primal cuts for quality to workplace requirements and customer specifications
   • Assess primal cuts against cut specifications to workplace requirements

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate’s consistency of performance over time at production speed.

The candidate must:

demonstrate safe manual-handling techniques

locate primal cuts on a carcase of beef, sheep and one other species

assess primal cuts on a carcase of beef, sheep and one other species

identify contaminated product and take the appropriate corrective action according to workplace requirements

apply relevant communication skills

apply relevant regulatory requirements

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Knowledge Evidence

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

hygiene and workplace health and safety requirements for breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

sequence for breaking carcases

relevant regulatory requirements

acceptable cutting lines to produce primary cuts to workplace requirements

primary cut specifications for beef, sheep and one other species

major anatomical structures of the carcase of each species

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