Application
This unit describes the skills and knowledge required to slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.
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 including cattle, buffalo, deer and horses.
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. Slice and trim hindquarter primary meat cuts into finished meat cuts | 2.1 Slice hindquarter primary meat cuts into finished meat cuts according to work instructions and specifications 2.2 Follow dropped meat procedures in accordance with workplace requirements 2.3 Meet workplace health and safety requirements, including safe knife and manual handling techniques |
3. Monitor defects and contamination | 3.1 Identify defects and take corrective action according to work instructions 3.2 Report persistent defects to supervisor in accordance with work instructions |
Evidence of Performance
The candidate must slice and trim hindquarter cuts to specification, from large carcases such as beef, horse and buffalo.
The candidate must:
slice and trim all hindquarter primals to work instructions including those derived from the flank, the knuckle, the silverside, the rump and the tenderloin
accurately follow cutting lines according to specifications
follow dropped meat procedures in accordance with workplace requirements
meet workplace health and safety requirements, including safe knife and manual handling techniques
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
recognise and explain mathematical information contained in specifications.
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
personal hygiene and sanitation and dropped meat procedures
relevant specifications for the slicing and trimming of all hindquarter primals prepared in the workplace.
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.