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Elements and Performance Criteria

  1. Identify specifications for cuts
  2. Remove primal cuts from hindquarter of carcase
  3. Identify and remove defects

Required Skills

Required skills

Ability to

demonstrate procedure for boning a hindquarter into a broad range of primal cuts from the rump silverside and flank of large stock in accordance with workplace requirements

check and correct the accuracy of cutting lines

use equipment safely and hygienically

identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements

apply relevant communication skills

work effectively as an individual and as part of a team

take action to improve work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

structure of the carcase as it relates to cutting lines

personal hygiene and dropped meat procedures

primal cutting lines as they relate to the structure of the carcase

primal specifications

procedure for cuts required to maximise yield for a given carcase

procedure for the removal of all primals to desired specifications

OHampS requirements

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated at the normal rate of production for that plant

Context of and specific resources for assessment

Assessment must be conducted in a registered operating meat processing plant or premises

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

workplace demonstration

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Specifications may:

be derived from:

AUS-MEAT

customer requirements

species

workplace requirements

relate to:

muscle groups

standard primals.

Hindquartercuts may include:

inside

knuckle

rump

shin

silverside

striploin

tenderloin or shortloin

thick flank

thin flank.

Regulatory requirements may include:

Export Control Act

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Product may include:

chilled product

hot boned product.

Boning systems or methods may include:

mechanical de-boning

quarter boning

side boning

table boning.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Large stock may include:

buffalo

camel

bison

deer.

Equipment may include:

bandsaw

bone cutters

hooks

knives

pouches

rise and fall platforms

stands

tables.

Abnormalities or hazards may include:

abscesses

bruising

ingesta

pathological lesions

product contamination.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups.