Application
This unit describes the skills and knowledge required to remove primal cuts from the leg of a small stock carcase.
This unit is applicable to workers boning small stock legs in boning rooms, food services operations, smallgoods plants, wholesale and retail operations.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify specifications for cuts | 1.1 Determine specifications for cuts using cut descriptions according to regulatory requirements, customer specifications and workplace requirements. |
2. Bone leg | 2.1 Slice and remove primal cuts from leg according to work instructions and specifications. 2.2 Cut primal lines in compliance with regulatory requirements. 2.3 Handle meat safety and quality hazards according to workplace procedures. 2.4 Cut primals to maximise yield. 2.5 Bone product in accordance with workplace health and safety requirements including the use of safe manual handling techniques and the safe and effective use of a knife. |
3. Identify and remove defects | 3.1 Identify, remove and report defects according to government regulations and workplace standards. 3.2 Report persistent defects to supervisor in accordance with work instructions. |
Evidence of Performance
The candidate must remove primal cuts from the leg of a small stock carcase.
The candidate must:
bone out the legs according to specifications and work instructions
check the accuracy of cutting lines
identify contamination and take corrective action
identify primals containing contamination or abnormalities and handle according to workplace and regulatory requirements
identify finished primal cuts
comply with workplace health and safety requirements
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members
use equipment correctly
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
dropped meat procedures
workplace health and safety requirements for boning small stock
procedure for cuts required to maximise yields for a given carcase
structure of the carcase and cutting lines
work instruction for the removal of all primals to desired specifications
workplace and customer specifications
carcase defects and corrective actions to be taken
sources of contamination and cross-contamination and the ways of minimising the contamination
Assessment Conditions
Assessment must be conducted in a registered operating meat processing plant or facility.
Competency must be demonstrated at a normal rate of production.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.