SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Debone and cut meat primal cuts into retail cuts 
SAQA US ID UNIT STANDARD TITLE
15240  Debone and cut meat primal cuts into retail cuts 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243029  De-bone and cut meat primal cuts into retail cuts  Level 3  NQF Level 03  10   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures.

    This unit standard is intended for a person working in the meat industry who has the responsibility of manually deboning appropriate/relevant meat primal cuts and cutting all primal cuts into retail cuts as part of fresh meat processing.

    This unit standard will contribute to the full development of the learner within the fresh meat processing, retailing and abattoir environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly.The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the fresh meat processing, retailing and abattoir environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Cleaning procedures, handling of equipment and chemicals.
  • Knowledge of the anatomy of domesticated bovine, ovine, porcine and caprine animal species, including other game species normally used as a foodstuff.
  • Hygiene and food safety.
  • Occupational health and safety.
  • Breaking of carcasses, sides and quarters of appropriate meat species into primal cuts. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the meat industry who has the responsibility of deboning appropriate/relevant meat primal cuts and cutting all primal cuts into retail cuts.

    In the context of this unit standard, "primal cuts for deboning", "primal cuts for cutting into retail cuts", "retail cuts" and "meat" are clearly defined under the range statements contained within the unit standard.

    The level assigned to this unit standard is appropriate because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometime innovative responses to concrete but often unfamiliar problems are employed.The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of deboning relevant primal cuts is explained according to standard principles of food processing. 

    ASSESSMENT CRITERION 2 
    2. The purpose of cutting meat primal cuts into retail cuts is explained according to standard principles of food processing. 
    ASSESSMENT CRITERION RANGE 
    "Meat" refers to the normal, domesticated range of animals usually used as meat suitable for human consumption, e.g. calves, cattle, lambs, sheep, piglets and pigs, kids and goats, as well as small (e.g. springbok) and large (e.g. kudu) game, ostrich, horses and donkeys.Excluded from this range: Crocodile.
     

    ASSESSMENT CRITERION 3 
    3. The bone structures of the meat sides and carcasses are identified according to standard principles of animal anatomy. 

    ASSESSMENT CRITERION 4 
    4. The procedures of deboning meat primal cuts into retail cuts are described according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The procedures of cutting meat primal cuts into retail cuts are described according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Food safety practices and procedures for deboning and cutting meat primal cuts into retail cuts are described according to standard food safety principles. 

    SPECIFIC OUTCOME 2 
    Prepare for deboning and cutting meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of preparing for deboning and cutting meat primal cuts is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 3 
    3. The work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 4 
    4. Meat primal cuts are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the meat primal cuts are quality-released according to standard operating procedures.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the meat primal cuts.
     

    SPECIFIC OUTCOME 3 
    Perform end-of deboning and -cutting procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Retail cuts are released for further processing or packaging, according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of retail cuts can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Deboning equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cutting equipment is shut down (where applicable) according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Secondary products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work areas and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Cleaning equipment is stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Process records (including costing of retail cuts - "block test concept") are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Process-related problems are identified and solved within the scope of work in order to ensure product quality. 

    SPECIFIC OUTCOME 4 
    Debone and cut meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Primal cuts for deboning procedures are procured according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Veal & beef fore quarter cuts:
  • Cuts for deboning refer to neck, fore shin, shoulder, chuck, thick rib (veal), short rib (beef), brisket and prime rib.

    Veal & beef hind quarter cuts:
  • Cuts for deboning refer to hind shin, thin flank, loin (veal), sirloin (beef), wing rib and rump.

    Lamb, mutton, kid and goat cuts:
  • Cuts for deboning refer to neck, fore and hind shins, shoulder, breast and leg.

    Pork side primal cuts:
  • Cuts for deboning refer to head, neck, shoulder/thick rib, rib and loin, leg and belly, and shank.

    Ostrich primal cuts:
  • Drumsticks.

    Horse:
  • Similar to beef.

    Donkey:
  • Similar to mutton or beef, depending upon size.

    Large game:
  • Similar to beef.

    Small game:
  • Similar to mutton.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Relevant primal cuts are deboned according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Deboned cuts are released for further cutting up into retail cuts according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Meat primal cuts or deboned primal cuts are cut into retail cuts according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    1. Primal cuts not requiring deboning are:
  • Veal & beef fore quarter primal cuts: All cuts can be deboned, plus bolo.
  • Veal & beef hind quarter cuts: Fillet, topside, silverside, thick flank.
  • Lamb, mutton, kid and goat cuts: All cuts can be deboned.
  • Pork side primal cuts: All cuts can be deboned.
  • Ostrich primal cuts: Various steaks.
  • Horse: Similar to beef.
  • Donkey: Similar to mutton or beef, depending upon size.
  • Large game: Similar to beef.
  • Small game: Similar to mutton.

    2. Retail cuts refer to:
    Veal & beef fore quarter primal and retail cuts:
  • Hump - whole potroast, 1,5 kg or more, fresh or cured; stewing steak.
  • Neck - trimmed loose meat - "cleaned" and minced; bone-in slices, deboned and minced, meaty bones.
  • Fore shin with bone - slices for stewing; brawn.
  • Fore shin deboned - whole potroast, 1,5 kg or more; slices; cubes; mince; marrow bones.
  • Blade, with bone - blade steaks; first and last slice soup meat.
  • Blade, deboned - braising steaks, mock fillet.
  • Bolo - whole potroast, 1,5 kg or more; stewing steak; tenderised steaks; minute steaks; beef olives; stir fry; cubes; rolls.
  • Chuck - chuck slices; short rib, braai rib.
  • Chuck, deboned - chuck roast; chuck steaks, cubes.
  • Short rib (in hind quarter) and flat rib (in fore quarter) - sliced short rib, deboned as beef roll.
  • Brisket - sliced brisket; whole; deboned and sliced; deboned and rolled.
  • Point brisket - whole roast; whole, deboned fresh or cured/ pickled; pastrami.
  • Middle cut, deboned - roll; brisket slices.
  • Navel end brisket - short ribs; brisket slices.
  • Prime rib - rib-eye steaks; true scotch fillet; rib-eye roast of 1,5 kg or more, beef roll from flat muscle layer; whole: roast; prime-rib steaks.

    3. Veal & beef hind quarter primal and retail cuts:
  • Thin flank - thin flank steak (braise or potroast); flat rib slices; whole rib, cured/salted; "braai" rib' beef roll (deboned); cubes; deboned and mince.
  • Wing rib - whole roast; club steaks, deboned, whole, "Porterhouse" roast, Porterhouse steak or strip loin or entrecote or also "Scotch" fillet.
  • Sirloin - T-bone (with fillet); club steaks or sirloin steaks (without fillet).
  • Rump - rump steak, whole roast of 1,5 kg or more.
  • Triangle section of rump - roll; cubes for kebabs; stir-fry; slices/butterfly steaks.
  • Fillet - whole, fillet steaks, minute steaks/fillet picata.
  • Topside "lid" - roll from "lid"; stroganoff; sosaties/kebabs; goulash; frying steaks as slices.
  • Topside "solid" - corner cut, whole, pot- or oven roasts of 1,5 kg; larded roasts; Hollandse steak; thinly sliced steaks; Schnitzels, tenderised steak; TV steaks; minute steaks, stroganoff, stir-fry; beef olives and cubes.
  • Silverside Eye - whole potroast, 1,5 kg or more (larded); whole cured; biltong; French roll.
  • Silverside, rectangular muscle - biltong, beef olives, whole potroast (larded), 1,5 kg or more; whole and cured.
  • Aitchbone - whole, fresh (larded) or whole cured; whole pastrami, rubbed and cured.
  • Thick flank (The Plate"), flat muscle group - Stroganoff, goulash, frying steak slices (remove thin layer of connective tissue first).
  • Thick flank (Round muscle group or "Rounder") - Mock fillet, cubes for fondue; minute steaks.
  • Thick muscle layer ("lid") - whole roast, fresh, of 1,5 kg or more; slices, minute steaks, Stroganoff.
  • Hind shin - (soft shin, if taken out separately) - Hungarian goulash; whole potroast of 1,5 kg or more, slices for stewing; mince, cubes for stewing.
  • Hind shin - slices with bone for soup or stew; deboned and whole potroast of 1,5 kg or more or Hawaian pot roast with pineapple; slices (deboned); cubes (deboned); mince (deboned); mince, marrow bones; soup meat.

    4. Lamb, mutton, kid and goat primal and retail cuts:
  • Neck - whole potroast; slices.
  • Shoulder, deboned - stuffed and/or rolled.
  • Best end chops or blade or "braai" chops.
  • Rib chops.
  • Riblets.
  • "Soutribbetjie".
  • Loin chops/saddle chops/pinwheels; noisettes.
  • Chump chops.
  • Stewing lamb or mutton - knuckles, neck, breast, shoulder chops;Leg roast (deboned or bone-in); leg steaks; leg chops.
  • Knuckles.
  • Niche market - "Crown roast", "Guard of honour", "Saddle or lamb/mutton".

    5. Pork primal and retail cuts:
  • Trotters - slices for brawn.
  • Shanks - cured, Eisbeins and fresh slices.
  • Neck and with shoulder - neck chops or steaks, shoulder chops or whole or shoulder bacon.
  • Thick rib (called "neck") - best end chops.
  • Rib - whole roast or chops.
  • Loin - whole roast or chops.
  • Chump - whole roast or chops.
  • Belly and flank - rashers; chops; deboned and rolled; deboned, cured and made into streaky bacon, pickled belly, belly roast, salt pork, spare ribs.
  • Leg - whole roast or chops; deboned pork Schnitzels; steaks; stroganoff; stir-fry; and goulash.
  • Tails - dog's bones.
  • Head - brawn or oven-baking.
  • Speck is cut from where the fat (and rind) is not required.
  • Pork skin/rind for crackling.

    6. Ostrich primal and retail cuts:
  • Neck - slices for potjiekos.
  • Coccyx ("stuitjie") - Potjiekos.
  • Steak - triangle steak, small steak, rump steak, tenderloin steak and tender steak.
  • Drumstick - moon steak, minute steak, long steak, drum steak, small drumsteak, flat drum steak, big drum steak.
  • Fillet - fan fillet; eye fillet; tornedo; oyster fillet and long fillet.
  • Trimmings - standard goulash, lean trimming goulash (sinews to be removed), mince, sausage, biltong, dogfood.

    7. Horse primal and retail cuts: Similar to beef.

    8. Donkey primal and retail cuts: Similar to mutton or beef, depending upon size.

    9. Large game: Similar to beef.

    10. Small game: Similar to mutton.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Deboning and cutting parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work areas are maintained according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of preparing, deboning the relevant primal cuts and cutting them into retail cuts, within acceptable time frames. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcome:
  • Debone and cut meat primal cuts into retail cuts. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in Specific Outcome:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcome:
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in Specific Outcome:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome:
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in Specific Outcome:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in Specific Outcome:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in Specific Outcome:
  • Demonstrate an understanding of deboning and cutting meat primal cuts into retail cuts.
  • Prepare for deboning and cutting meat primal cuts into retail cuts.
  • Debone and cut meat primal cuts into retail cuts.
  • Perform end-of deboning and -cutting procedures. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243029, which is " De-bone and cut and primal cuts into retail cuts ", Level 3, 10 credits.

    Supplementary Information:

    1. Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Animal Diseases Act, No. 35 of 1984,
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No. 63. of 1977,
  • Meat Safety Act, No. 40 of 2000,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989,
  • Labour Relations Act, No. 66 of 1995,
  • Basic Conditions of Employment Act, No. 75 of 1997,
  • Employment Equity Act, No. 55 of 1998,
  • Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act, No. 36 of 1947. (Control over the use of feed additives),
  • Medicines and Related Substances Act, No. 101 of 1965. (Medication programmes using prescribed scheduled products (S4 and higher scheduled products) need veterinary prescription.),
  • Regulations regarding control over the sale of poultry meat, Government Notice R946, of 27 March 1992; published under the Agricultural Product Standards Act, No. 119 of 1990.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Food safety:
    Refers to all practices and procedures that will ensure that food is safe for consumption by human beings.These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Time frames (per side or quarter):
    Maximum times allowed for cutting up, packaging right through to displaying for sale or for examination purposes:
    Beef hind quarter = 2 hours.
    Beef fore quarter = 1.5 hours.
    Lamb and goat side = 45 minutes.
    Class 1 sheep/mutton side = 30 minutes.
    Pig side = 30 minutes. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
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    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.