Split meat carcasses

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 split meat carcasses in food manufacture and/or supply operations. Beef, lamb, pork, goat and venison carcasses are commonly split to aid handling and butchery operations. Splitting meat carcasses is an essential part of the processing of meat to enable handling and butchery to be carried out more effectively and efficiently. You will need to be able to split meat carcasses using the correct tools and equipment and adhering to regulatory and organisational specifications. This standard is for you if you work in food manufacture and/or supply operations and are involved in splitting meat carcasses.

Performance criteria

You must be able to:

Prepare to carry out splitting of meat carcass

  1. prepare to carry out splitting of carcass in accordance with

    organisational standards

  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check availability of meat carcass for splitting

  4. assemble tools and equipment needed for splitting

  5. check availability of storage area for split carcass with relevant


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

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

    Carry out splitting of meat carcass

  8. carry out splitting of the carcass following organisational


  9. carry out splitting at a pace to meet the speed of production

  10. clean and maintain tools and equipment between tasks following

    organisational standards and to meet food safety requirements

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


Knowledge and Understanding

You need to know and understand:

  1. how to access organisational procedures

    1. the organisational and regulatory procedures that must be

    adhered to when splitting carcasses

    1. the personal protective equipment required to split meat


    1. the tools and equipment needed to split carcasses

    2. why it is important to have hygienically clean personal protective

    equipment, work area, tools and equipment when splitting


    1. the importance of keeping waste to a minimum when splitting

    carcasses, its affect on yield and potential loss of revenue

    1. the importance of carrying out quality checks against

    organisational specifications

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

    and report problems to the relevant people


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; Split; Carcasses; Handling; Butchery