Skin meat species

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the skills and knowledge needed for you to skin meat species including cattle, sheep, goat and venison in food manufacture and/or supply operations. Skinning, often called dressing, is an essential part of the processing of meat species in the production of meat that meets food safety and quality specifications. You will need to be able to skin meat species manually using the correct tools and equipment and adhering to regulatory and organisational standards. This standard is for you if you work in food manufacture and/or supply operations and are involved in skinning meat species.

Performance criteria

You must be able to:

Prepare to carry out skinning

  1. prepare to carry out skinning in accordance with organisational


  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check availability of meat and poultry species for skinning

  4. assemble tools and equipment needed for skinning

  5. check availability of storage area for skins and carcass with

    relevant people

  6. make sure the carcass is in the most effective position for


  7. place yourself in the most effective place and position for skinning

    Carry out skinning

  8. carry out ripping following organisational standards for skinning

  9. use equipment to separate the hide or skin from the carcass

    following organisational standards

  10. carry out skinning at a pace to meet the speed of production

  11. clean and maintain tools and equipment between tasks following

    organisational standards and to meet food safety requirements

  12. check that the carcass conforms to organisational specification

    requirements and carry out further trimming if necessary

  13. inform relevant people if problems occur outside the limits of your


Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational and regulatory standard

    operating procedures while skinning meat and poultry species


    1. why meat species are skinned before further processing can take


    1. tools and equipment used for skinning

    2. why it is important to check the cleanliness of tools and equipment

    used in the skinning meat species

    1. ripping lines for different species of animal

    2. ways of ripping without damaging the hide or skin and why this is


    1. why it is important to carry out skinning speedily

    2. how to access organisational quality and yield specifications

    relating to skinning of meat species

    1. how to handle the meat species carcass to maintain its quality

    2. how to avoid contamination of the carcass during skinning

    3. the work area, tools and equipment needed to carry out skinning

    4. how ineffective skinning can lead to wastage, potential customer

    complaints and lost revenue

    1. why it is important to work within the limits of your responsibility

    2. how to address problems outside the limits of your responsibility


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Meat; Poultry; Skin; Meat; Food; Drink; Dressing