Carry out primal cutting of meat or poultry

URN: IMPMP143
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 2025

Overview

This standard is about the skills and knowledge needed for you to carry out primal cutting of meat or poultry in food operations. Beef, lamb, pork, venison and goat carcass sides and quarters are generally broken down into primal cuts as the first stage of butchery. Primal cutting requires a high level of skill and has a significant effect on the overall efficiency and profitability of butchery operations.
 
You need to be able to use the correct tools and equipment, maximise yield and maintain quality, handle and store meat or poultry and dispose of waste products following organisational and regulatory standards. You must also know how to address problems and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
This standard is for you if you work in food operations and are involved in carrying out primal cutting of meat or poultry.


Performance criteria

You must be able to:

  1. prepare to process a carcass according to organisational requirements and standards
  2. wear and use appropriate personal protective equipment in accordance with regulatory standards and organisational requirements
  3. check with the relevant person the cuts of meat or poultry requiring primal cutting
  4. check the availability and cleanliness of work area, tools and equipment
  5. source the carcasses that require primal cutting
  6. choose the correct knives and ensure they are sharp, clean and suitable for purpose
  7. check availability of storage areas for final product and waste materials
  8. use appropriate tools and equipment to process carcasses according to organisational and legal requirements
  9. process carcasses to meet customer specifications according to organisational and legal requirements
  10. check that the meat or poultry joints meet organisational quality and yield specifications
  11. maintain pace of production according to organisational requirements
  12. keep waste to a minimum and store in the correct place for disposal
  13. follow organisational and regulatory requirements for recycling and sustainable practices
  14. move the processed meat for storage or to the next stage of production

Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational and regulatory operating procedures when carrying out primal cutting of meat or poultry
  2. the work area tools and equipment needed to carry out primal cutting
  3. why it is important to check the cleanliness of work area, tools and equipment
  4. the importance of controlling potential allergens
  5. the importance of temperature control requirements
  6. how to avoid contamination and maintain food safety during primal cutting operations
  7. how to handle the meat or poultry carcass to maintain its quality
  8. the key primal cuts of red and white meat species
  9. the importance of precision cutting in primal butchery including yield and margin control
  10. the specific knives used in primal butchery
  11. how to use the specific knives used in primal butchery
  12. how to access the organisational quality and yield specifications and why it is important to adhere to them when carrying out primal butchery
  13. why it is important to maintain the pace of production according to organisational requirements
  14. how to dispose of waste from primal butchery according to regulatory and organisational requirements
  15. why it is important to follow organisational and regulatory requirements on recycling and sustainable practices
  16. the limits of your own authority and competence and why it is important to work within those limits
  17. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

1

Indicative Review Date

2028

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPMP143

Relevant Occupations

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

SOC Code

8111

Keywords

Meat, poultry, primal, cutting, butchery, food