View Unit : Understand how to carry out secondary butchery of red meat in sales operations

Unit

Unit Reference Number

T/502/7859

Qualification Framework

QCF

Title

Understand how to carry out secondary butchery of red meat in sales operations

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the knowledge and understanding of learners in the workplace context, when carrying out secondary butchery of red meat primal joints in sales operations. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand how to prepare for secondary butchery of red meat	1.1	Outline how to access, and the importance of food business operator’s (FBO’s) procedures for secondary butchery
		1.2	Describe the personal protective equipment required
		1.3	Describe how to maintain the effectiveness and condition of tools and equipment used for secondary butchery
		1.4	Outline why it is important to check and maintain the cleanliness and safety of the work area, facilities, tools and equipment.
2	Understand how to carry out secondary butchery of red meat	2.1	State the importance of following FBO’s butchery procedures and maintaining a flow of butchery operations to meet sales and storage requirements
		2.2	Outline why it is important to butcher meat to maintain its quality, avoid contamination and maintain food safety standards.
		2.3	State the red meat cuts possible from primal joints including: Beef Lamb Pork Rabbit/hare
		2.4	Describe the purpose of specific knives used in secondary butchery of red meat and why it is important to maintain their sharpness and condition
		2.5	Outline the importance of secondary butchery to the presentation of meat for sale
		2.6	Outline the FBO’s procedures for dealing with butchery problems.
3	Understand secondary butchery techniques	3.1	Describe the importance of using the correct type of knife and precision cutting in secondary butchery
		3.2	State the names and positions of bones for butchery in: Beef Lamb Pork Rabbit/hare
		3.3	Describe the techniques for butchering red meat including: Boning Seaming/filleting trimming Slicing/dicing Rolling/shaping Tying/netting Scoring
		3.4	Outline how continental butchery methods can be used to produce cuts of red meat
		3.5	Outline the quality factors involved in boning and trimming butchery
		3.6	Outline the edible offal cuts in red meat butchery and how they are butchered for sale.
4	Understand how to control storage and waste in secondary red meat butchery	4.1	The different types of waste occurring as a result of secondary red meat butchery and how they should be disposed of or recycled
		4.2	State the inedible by-products from red meat butchery
		4.3	State the importance of minimising waste during butchery and how this affects yield
		4.4	Describe the requirements of storage for: Meat Meat preparations Meat products.

Equivalent Units

There are no equivalences to display.