Unit of competency

Modification History

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 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.

Pre-requisite Unit

AMPX209 Sharpen knives

Unit Sector

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

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.

Knowledge Evidence

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.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7