Application
This unit describes the skills and knowledge required to remove primal cuts from the hindquarter of large stock carcases, including beef, horse and buffalo.
This unit is applicable to workers in boning rooms, food service 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 Identify specifications for hindquarter cuts, including those from the silverside, rumps and flanks, using cut descriptions according to regulatory requirements, customer and workplace requirements |
2. Remove primal cuts from hindquarter of carcase | 2.1 Remove primal cuts from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications 2.2 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 2.3 Cut primal lines in compliance with regulatory requirements 2.4 Deal with meat safety and quality hazards according to work instruction procedures 2.5 Cut primals to maximise yield |
3. Identify and remove defects | 3.1 Trim and deal with defects and contamination according to workplace requirements 3.2 Report persistent defects to supervisors in accordance with work instructions |
Evidence of Performance
The candidate must remove primal cuts from the hindquarter of large stock carcases, such as beef, horse and buffalo.
The candidate must:
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 communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members.
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical 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
relevant workplace health and safety requirements.
Assessment Conditions
Assessment must be conducted in a registered, operating meat processing plant or premises.
Competency must be demonstrated at the normal rate of production for that plant.
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.