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Elements and Performance Criteria

  1. Bone primal cuts
  2. Trim primal cuts
  3. Handle knives effectively
  4. Bone primal cuts
  5. Trim primal cuts
  6. Handle knives effectively

Range Statement

Performance Evidence

The candidate must be observed boning and trimming primals into specific meat products (cuts).

For meat retail the candidate must be able to:

identify meat cut specifications for a minimum of three species using cut descriptions according to customer specifications and regulatory requirements

For smallgoods manufacturing the candidate must be able to:

identify meat cut specifications for a minimum of one species

Where the candidate does not prepare primal cuts in their usual place of work they must complete the requirements of the unit in an alternative work placement or in a simulated environment.

The candidate must:

correctly use personal protective equipment (PPE) when boning

position cuts securely for boning

using knives and other cutting tools safely and effectively when separating primals

use safe manual handling techniques

identify contaminated product and take corrective action according to workplace requirements

sterilise or sanitise equipment according to regulatory and workplace requirements

apply relevant communication and mathematical skills

describe meat cut specifications in accordance with customer specifications and regulatory requirements

apply relevant regulatory requirements

seek advice from appropriate sources where necessary, particularly when working with new species, technology or changed regulatory requirements