Carry out wild game butchery
Overview
This standard is about the skills and knowledge needed for you to carry out butchery of wild game primal joints to individual joints or cuts of meat or poultry including in food manufacture and/or supply operations. Carrying out butchery of wild game is important to the production of a final product that meets organisational and customer product specification requirements. You will need to be able to carry out butchery of wild game to organisational procedures. You must also be able to use correct tools and equipment when carrying out butchery, store wild game and dispose of waste products. This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out wild game butchery.
Performance criteria
You must be able to:
Prepare to carry out wild game butchery
prepare to carry out butchery of wild game 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 wild game meat
required
check the availability and cleanliness work area, tools and
equipment
source the wild game joint requiring butchery
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 poultry butchery
produce cuts, joints or dressed carcasses of wild game that
adhere to organisational specification
carry out butchery in a timely way maintaining pace of butchery if
appropriate
minimise waste when producing cuts of wild game
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 procedures
store waste for disposal according to regulatory and
organisational standard procedures
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 wild game
- the personal protective equipment required to carry out butchery
of wild game
- the tools and equipment needed to carry out butchery of wild
game
- why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment
- the major differences between slaughtered wild and farmed game
carcasses
- why it is important to take account of carcass damage and
contamination when preparing to carry out butchery of wild game
how to maximise yield from different weights of game carcass
the importance of precision cutting in wild game butchery
the specific knives used in wild game butchery
how to use the specific knives used in wild game butchery
why it is important to use the correct knife for each cutting
specification
- how to access the organisational specifications for specific cuts of
wild game and why it is important to adhere to them when
carrying out wild game butchery
- the different ways in which it is possible to carry out butchery of
wild game depending on national, regional variations, customer
and personal requirements
how to utilise continental butchery to produce cuts of wild game
different ways in which wild game joints and cuts can be
presented and how they differ from the traditional way of
presenting wild game
- the typical cuts and joints possible from avian and mammalian
wild game carcasses
- the importance of keeping waste to a minimum, its effect on yield
and the economic value of the wild game
- the edible offal cuts from wild game and how they are butchered
for sale
- the inedible by-products from wild game and how they can be
utilised
- how to dispose of waste from wild game processing according to
regulatory and organisational requirements