Elements and Performance Criteria
- Identify anatomical features of a pork carcase
- Directions on a carcase using the anatomical direction format are described.
- Bones relevant to meat specifications in a pork skeleton are located and identified
- Relevant glands and cartilage on a pork carcase are located and identified.
- Muscles relevant to pork specifications are located and identified.
- Identify and name meat products using the standard product description
- Nature and format of product specifications are explained.
- Meat products are correctly identified, named and spelt using the standardised cut description.
- Major muscles that make up each meat cut are identified.
- Correct cutting lines for each product are identified using the anatomical terms to describe cutting lines.
- Necessary changes required for any given meat product to comply with the company product description are identified.