Carry out butchery of red meat primal joints
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
prepare to carry out butchery of poultry in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check with the relevant person the cuts of red meat required
check the availability and cleanliness work area, tools and
equipment
source the red meat joint or carcass requiring butchery
check the red meat joint or carcass is free from specified risk
material
choose the correct knives and ensure they are sharp, clean and
suitable for purpose
check availability of storage areas for final product and waste
materials
refer problems outside limits of your responsibility to relevant
people
Carry out butchery
produce cuts or primal joints of red meat that adhere to
organisational quality and yield specification
string the joint or cut if necessary
carry out butchery in a timely way maintaining pace of butchery to
organisational standards
minimise waste when producing cuts or primal joints of red meat
work within the limits of your responsibility, referring problems to
the relevant people when necessary
Complete butchery operations
check cuts are available for storage or next stage of process
clean personal protective equipment, work area, tools and
equipment to organisational standards
store waste for disposal according to regulatory and
organisational standards
Knowledge and Understanding
You need to know and understand:
how to access organisational procedures
- the organisational and regulatory procedures that must be
adhered to when carrying out butchery of red meat
- the personal protective equipment required to carry out butchery
of red meat
the tools and equipment needed to carry out butchery of red meat
why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment
the importance of precision cutting in red meat butchery
the specific knives used in red meat butchery
how to use the specific knives used in red meat butchery
why it is important to use the correct knife for each cutting
specification
- 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
- 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
the typical red meat cuts possible from primal joints
how continental butchery can be used to produce cuts of red meat
the list of cuts of meat specific to beef, lamb, pork, rabbit and hare
why string is commonly used in the presentation of red meat and
how this process is carried out
- the butchery methods used in red meat butchery including slicing,
dicing and jointing
- the importance of keeping waste to a minimum, its effect on yield
and the economic value of the carcass
- the edible offal cuts from red meat and how they are butchered for
sale
the inedible by-products from red meat
how to recognise Specified Risk Material in red meat and how to
deal with Specified Risk Material according to regulatory and
organisational procedures
- the different types of waste occurring as a result of red meat
butchery and how they should be disposed of