Carry out butchery of red meat primal joints

URN: IMPMP151
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge needed for you to carry out butchery of cattle, sheep, pigs, rabbits and hares in food manufacture and/or supply operations. Butchery of primal joints is a key skill in meat production and butchery sales outlets. It is important to providing a final product that fulfils organisational and customer requirements. You need to be able to use the correct tools and equipment, adhere to organisational specifications for joints or cuts of red meat, handle and store meat maintaining product quality and dispose of waste products following organisational and regulatory standards. This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out butchery of red meat primal joints.


Performance criteria

You must be able to:

Prepare to carry out red meat butchery

  1. prepare to carry out butchery of poultry in accordance with

    organisational standards

  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check with the relevant person the cuts of red meat required

  4. check the availability and cleanliness work area, tools and

    equipment

  5. source the red meat joint or carcass requiring butchery

  6. check the red meat joint or carcass is free from specified risk

    material

  7. choose the correct knives and ensure they are sharp, clean and

    suitable for purpose

  8. check availability of storage areas for final product and waste

    materials

  9. refer problems outside limits of your responsibility to relevant

    people

    Carry out butchery

  10. produce cuts or primal joints of red meat that adhere to

    organisational quality and yield specification

  11. string the joint or cut if necessary

  12. carry out butchery in a timely way maintaining pace of butchery to

    organisational standards

  13. minimise waste when producing cuts or primal joints of red meat

  14. work within the limits of your responsibility, referring problems to

    the relevant people when necessary

    Complete butchery operations

  15. check cuts are available for storage or next stage of process

  16. clean personal protective equipment, work area, tools and

    equipment to organisational standards

  17. store waste for disposal according to regulatory and

    organisational standards


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 carrying out butchery of red meat

    1. the personal protective equipment required to carry out butchery

    of red meat

    1. the tools and equipment needed to carry out butchery of red meat

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

    equipment, work area, tools and equipment

    1. the importance of precision cutting in red meat butchery

    2. the specific knives used in red meat butchery

    3. how to use the specific knives used in red meat butchery

    4. why it is important to use the correct knife for each cutting

    specification

    1. how to access the organisational quality and yield specifications

    for specific cuts of red meat and why it is important to adhere to

    them when carrying out red meat butchery

    1. the typical way in which beef, lamb, pig and rabbit and hare

    carcasses are cut into primal joints, following cutting lines, before

    cutting for sale

    1. the typical red meat cuts possible from primal joints

    2. how continental butchery can be used to produce cuts of red meat

    3. the list of cuts of meat specific to beef, lamb, pork, rabbit and hare

    4. why string is commonly used in the presentation of red meat and

    how this process is carried out

    1. the butchery methods used in red meat butchery including slicing,

    dicing and jointing

    1. the importance of keeping waste to a minimum, its effect on yield

    and the economic value of the carcass

    1. the edible offal cuts from red meat and how they are butchered for

    sale

    1. the inedible by-products from red meat

    2. how to recognise Specified Risk Material in red meat and how to

    deal with Specified Risk Material according to regulatory and

    organisational procedures

    1. the different types of waste occurring as a result of red meat

    butchery and how they should be disposed of


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

3

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impmp151

Relevant Occupations

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

SOC Code

5433

Keywords

Meat; Poultry; Butchery; Red; Primal; Food; Drink