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Elements and Performance Criteria

  1. Slice and trim meat in preparation for sale
  2. Handle knife effectively
  3. Slice and trim meat in preparation for sale
  4. Handle knife effectively

Range Statement


Performance Evidence

Candidates must be observed preparing and slicing meat into finished cuts.

For meat retailing:

prepare and slice meat cuts for all primals for three species (including beef and sheep) to workplace and regulatory requirements, similar to the speed of production.

For smallgoods manufacturing:

prepare and slice meat cuts for all primals for one species to workplace and regulatory requirements, similar to the speed of production.

The candidate must:

demonstrate correct cutting, slicing and trimming techniques

use safe and effective knife skills

identify and name examples of finished meat cuts

apply relevant regulatory requirements

slice and trim meat in preparation for sale according to workplace health and safety, hygiene and workplace requirements and customer specifications

prepare finished meat cuts from all primals relevant to meat retailing and/or smallgoods manufacturing

remove defects from products according to workplace and regulatory requirements

seek advice from relevant sources when working with new cutting equipment or products

use communication skills appropriate to the task