Carry out butchery of red meat primal joints

This standard is about the skills and knowledge needed for you to carry out butchery of cattle, sheep, pigs, rabbits and hares in food 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. 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 butchery of red meat primal joints

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1. prepare to carry out butchery of red meat primal joints according to organisational requirements and standards
2. wear and use personal protective equipment according to 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. produce cuts or primal joints of red meat that adhere to organisational quality and yield specification
10. string the joint or cut if necessary
11. carry out butchery in a timely way maintaining pace of butchery to organisational standards
12. minimise waste when producing cuts or primal joints of red meat
13. check cuts are available for storage or next stage of process
14. clean personal protective equipment, work area, tools and equipment to organisational requirements and standards
15. store waste for disposal according to organisational and legal and regulatory requirements and standards

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1. how to access organisational procedures
2. the organisational and regulatory procedures that must be adhered to when carrying out butchery of red meat
3. the personal protective equipment required to carry out butchery of red meat
4. the tools and equipment needed to carry out butchery of red meat
5. why it is important to have clean personal protective equipment, work area, tools and equipment
6. the importance of precision cutting in red meat butchery
7. the specific knives used in red meat butchery
8. how to use the specific knives used in red meat butchery
9. why it is important to use the correct knife for each cutting specification
10. 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
11. 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
12. the typical red meat cuts possible from primal joints
13. how continental butchery can be used to produce cuts of red meat
14. the list of cuts of meat specific to beef, lamb, pork, rabbit and hare
15. why string is commonly used in the presentation of red meat and how this process is carried out
16. the butchery methods used in red meat butchery including slicing, dicing and jointing
17. the importance of keeping waste to a minimum, its effect on yield and the economic value of the carcass
18. the edible offal cuts from red meat and how they are butchered for sale
19. the inedible by-products from red meat
20. how to recognise Specified Risk Material in red meat and how to deal with Specified Risk Material according to regulatory and organisational requirements and procedures
21. the different types of waste occurring as a result of red meat butchery and how they should be disposed of according to organisational and legal and regulatory requirements
22. the limits of your own authority and competence and why it is important to work within those limits
23. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP151

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

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8111

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Meat, poultry, butchery, red, primal, food

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