Elements and Performance Criteria
- Locate cuts on a carcase
- Primal cuts are located on a carcase by cut name and species according to workplace requirements and specifications.
- Meat cuts are located on a carcase by cut name and species according to workplace requirements and customer specifications.
- Specialised cuts are located on a carcase by cut name and species according to workplace requirements and customer specifications.
- Identify cuts
- Meat cuts are identified on a carcase by cut name and species according to workplace requirements and customer specifications.
- Meat cuts are identified on primals in cartons by cut name and species according to workplace requirements and customer specifications.
- Cutting lines for meat cuts are correctly identified on primals according to workplace requirements and customer specifications.
- Cutting lines for primal cuts are correctly identified on a carcase according to workplace requirements and customer specifications.
- Assess cuts
- Meat cuts are assessed for quality to workplace requirements and customer specifications.
- Meat cuts are assessed against cut specifications to workplace requirements.
- Primal cuts are assessed for quality to workplace requirements and customer specifications.
- Primal cuts are assessed against cut specifications to workplace requirements.