Application
This unit describes the skills and knowledge required to slice and trim forequarter cuts from large carcases to specification.
This unit is applicable to workers in boning rooms, food services, smallgoods plants, wholesale and retail operations. The unit may be used for a variety of species.
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 and workplace requirements |
2. Slice and trim forequarter primary meat cuts into finished meat cuts | 2.1 Slice primary meat cuts into finished meat cuts according to specifications and work instructions 2.2 Slice primary meat cuts in accordance with workplace health and safety requirements including safe knife and manual handling techniques 2.3 Report persistent defects to supervisor in accordance with work instructions |
3. Follow dropped meat procedures | 3.1 Follow dropped meat procedures according to workplace requirements |
4. Identify and remove defects | 4.1 Identify, remove and report defects according to government regulations and workplace standards |
Evidence of Performance
The candidate must slice and trim forequarter cuts from large carcases to specification.
The candidate must:
slice and trim all forequarter primals prepared at the workplace according to work instructions including those from the chuck, brisket, blade, spencer roll and chuck tender
report defects according to work instructions promptly, accurately and clearly
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) when reporting to supervisors and interacting with team members
follow dropped meat procedures according to workplace requirements.
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
primal or sub primal cutting lines as they relate to workplace specifications and regulatory requirements
carcase anatomy of species as it relates to cutting lines
how yield is calculated and why it is important
personal hygiene and sanitation, and dropped meat procedures
nature of defects that can occur on forequarters and the corrective action required for each
workplace health and safety requirements for slicing
product slicing and trimming requirements as identified in customer and workplace specifications.
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.