Elements and Performance Criteria
- Identify specifications for cuts
- Bone leg
- Primal cuts are sliced and removed from leg according to work instructions and specifications.
- Primal lines are cut in compliance with regulatory requirements.
- Meat safety and quality hazards are handled according to workplace procedures.
- Primals are cut to maximise yield.
- Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
- Identify and remove defects