Elements and Performance Criteria
- Position carcase
- Complete opening cuts
- Opening cuts are performed in accordance with workplace requirements.
- OH&S requirements are identified and met.
- Hide is split correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.
- Carcase is flanked with both left and right sides split from the flank to the shoulder area.
- Opening cuts are carefully made around both forelegs with incision from pit to hock.
- Hide is cleared from both forelegs in accordance with workplace procedures.
- Hide is opened to the neck along the length of the brisket.
- Hide is cleared from both sides of neck and deep into the neck and shoulders clearing the brisket.
- Remove hide