Elements and Performance Criteria
- Identify specifications for cuts
- Slice and trim forequarter primary meat cuts into finished meat cuts
- Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
- Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.
- Persistent defects are reported to supervisor in accordance with work instructions.
- Follow dropped meat procedures
- Identify and remove defects