Prepare and finish cuts from beef forequarter
Overview
This standard is about the skills and knowledge you need to break down complete forequarter of beef to smaller, specific cuts. This highlights the importance of making choices regarding the quality meat being cut and ensuring that care is taken to reduce damage to the meat. This standard is for you if you work in food manufacture and/or supply operations and are involved in preparing a range of different beef based products.
Performance criteria
You must be able to:
Prepare work areas for cutting
prepare to cut beef forequarter in accordance with organisational
standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check the availability and cleanliness of work area, tools and
equipment
check that beef forequarter is secure and ready for cutting
source product specification for joints and products to be
produced
agree plans for production with relevant personnel
address problems within the limits of your responsibility
Cut joints from beef forequarter
follow organisational specification for the range of cuts required
check meat adheres to visual quality specification
take effective action if the meat does not meet quality
specification
cut meat in accordance with product requirements
trim and/or tie products according to specification
maintain quality of meat when handling
identify and act upon opportunities to recover and utilise waste
comply with health, safety, food safety and organisational
requirements
present the completed product to the relevant personnel for
approval
store waste for disposal according to organisational requirements
Check quality of products
review the quality and quantity of product against specification
report on the volume of product produced
store the completed product in accordance with organisational
requirements
provide advice and guidance on the appropriate packing,
wrapping and storage for the product
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 cutting meat and poultry
- the personal protective equipment required when cutting meat
and poultry
how to recognise the key cuts made from beef
what the commonly used terms are for describing cuts of meat
and poultry
- what the quality control points are in regards to the common cuts
produced
- the tools and equipment needed to cut primary cuts and whole
birds into smaller retail cuts, including the range of saws, knives
and cleavers that may be used
- what the primary food safety risks are when working with raw
meat
how food safety can be maintained when working with raw meat
why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when cutting
- how to access the organisational specifications for the retail cuts
required
- why it is important to adhere to the specific meat and poultry
product specification
- the importance of keeping waste to a minimum when producing
meat cuts, its effect on yield and potential loss of revenue
how to check meat product yield against product specification
why it is important to check for yield when producing meat
products
- the importance of carrying out quality checks against
organisational specifications
- the different types of waste occurring as a result of producing
meat cuts
how waste products should be stored for disposal
why it is important to work within the limits of your responsibility
and report problems to the relevant people