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: 

Break meat carcasses into primal cuts 
SAQA US ID UNIT STANDARD TITLE
243032  Break meat carcasses into primal 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 3  NQF Level 03  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
15241  Break meat carcasses into primal cuts  Level 3  NQF Level 03  15   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in the fresh meat processing and retail industry who has the responsibility of breaking meat sides and carcasses into quarters (where applicable) and primal meat cuts.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts.
  • Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
  • Break meat sides and carcasses into quarters and primal cuts.
  • Perform relevant procedures after breaking.

    Range:
  • Meat includes meat obtained from the normal, domesticated range of animals usually used as meat suitable for human consumption, e.g. calves and cattle, lambs and sheep, piglets and pigs, kids and goats, as well as ostriches, horses, donkeys and large (e.g. kudu) and small (e.g. springbok) game species.
  • Meat excluded from this range is crocodile meat and poultry.
  • Meat carcasses refer to full body carcass, e.g. for beef and game.
  • Meat sides refer to halved carcasses, e.g. for lamb, sheep, pork and goats.
  • Meat quarters refer to halved meat sides.
  • The assessment criteria of this unit standard must be applied to at least two of the above-mentioned species, one of which must include beef.

    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:
  • Communication at NQF Level 2.
  • Mathematical literacy at NQF Level 1.
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Hygiene and food safety practices.
  • Personal safety practices.
  • Maintenance of the cold chain.
  • Knowledge of applicable anatomy of relevant animals. 

  • UNIT STANDARD RANGE 
    The context of this unit standard is clearly defined under the range statements contained within. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of breaking meat sides (e.g. beef and game) and carcasses (e.g. lamb, sheep, pork and goats) is explained according to standard principles of meat science. 

    ASSESSMENT CRITERION 2 
    The procedures for breaking the applicable meat sides and carcasses into quarters (where applicable) and primal cuts are described according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    Food safety practices and procedures for breaking meat sides and carcasses are described according to standard food safety principles. 

    ASSESSMENT CRITERION 5 
    The equipment used for breaking meat sides and carcasses is identified and its operating principles (where applicable) are described according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for breaking of meat sides and carcasses into quarters and primal cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of each of the preparations performed prior to breaking meat sides and carcasses is explained according to standard food processing principles. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 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 (where applicable).
     

    ASSESSMENT CRITERION 4 
    Meat sides and carcasses are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity for current requirements and checking if the meat sides and carcasses are quality-released according to standard operating procedures.

    Maintaining refers to all the work-site requirements in order to maintain the optimum quality of the meat sides and whole carcasses (e.g. cold chain maintenance).
     

    ASSESSMENT CRITERION 5 
    The meat sides and carcasses are prepared and trimmed before breaking into primal cuts according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Break meat sides and carcasses into quarters and primal cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The meat sides and carcasses are broken into quarters (where applicable) and primal cuts according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Primal cuts include:
  • Range of veal and beef fore quarter primal cuts: Primal cuts refer to neck, fore shin, bolo, shoulder, chuck, flat rib, brisket and prime rib.
  • Range of veal and beef hind quarter cuts: Primal cuts refer to thin flank, wing rib, loin/sirloin, rump, fillet, topside, silverside, thick flank and hind shin.
  • Range of lamb, mutton, kid and goat side cuts: Primal cuts refer to neck, thick rib and blade, breast, rib, loin, chump, leg, shanks and fat tails (where applicable).
  • Range of pork sides' primal cuts: Primal cuts refer to trotters, shanks, neck and shoulder cut, thick rib, rib, loin, chump, leg, belly and flank, tail and head.
  • Range of ostrich primal cuts: Primal cuts refer to neck, coccyx, drumsticks, fillet, steaks, heart, liver and offal.
  • Horse and large game: Similar to beef.
  • Donkey and small game: Similar to mutton or beef, depending upon size.
  • Tongue, offal, heart and liver and fat tails (sheep) could also be considered to be primal cuts.
     

  • ASSESSMENT CRITERION 2 
    Conditions during breaking are monitored and controlled and adjustments are made to the process when it does not meet the standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Conditions include cold ambient temperature, good lighting, adequate ventilation, safe and functional equipment (knives, saws, floor and working surfaces) and cleaned and sanitised work environment.
     

    ASSESSMENT CRITERION 3 
    Work areas are kept and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Primal cuts conform to specifications as set by standard operating procedures and customer requirements. 

    SPECIFIC OUTCOME 4 
    Perform relevant procedures after breaking. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Primal cuts are released for further processing according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Breaking equipment is shut down (where applicable) according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Secondary products from the breaking process are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The work area and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Process records (including costing of primal cuts - "block tests") are kept and reports are done according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Process-related problems are identified and solved within the scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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 required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after breaking. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to specific outcome 2, 3 and 4
  • Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
  • Break meat sides and carcasses into quarters and primal cuts.
  • Perform relevant procedures after breaking. 

  • 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.

    Refer to specific outcome 2 and 3
  • Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
  • Break meat sides and carcasses into quarters and primal cuts. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.

    Refer to specific outcome 4
  • Perform relevant procedures after breaking.
  • Demonstrating understanding of the breaking process.

    Refer to specific outcome 1
  • Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts. 

  • 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.

    Refer to specific outcome 4
  • Perform relevant procedures after breaking. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others, by:
  • Demonstrating understanding of and applying food safety practices and procedures.

    Refer to specific outcome 1 and 3
  • Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts.
  • Break meat sides and carcasses into quarters and primal cuts.
  • Cleaning and sanitising the equipment and work environment.

    Refer to specific outcome 2 and 4
  • Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
  • Perform relevant procedures after breaking. 

  • 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, by:
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after breaking. 

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

    Refer to all specific outcomes
  • Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts.
  • Prepare for breaking of meat sides and carcasses into quarters and primal cuts.
  • Break meat sides and carcasses into quarters and primal cuts.
  • Perform relevant procedures after breaking. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 15241, " Break meat carcasses into primal cuts ", Level 3, 15 credits.

    Supplementary Information:

    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.
  • 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.).

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:
  • Terminology: Food safety, Clarification/explanation/definition: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Terminology: Meat, Clarification/explanation/definition: Includes meat obtained from the normal, domesticated range of animals usually used as meat suitable for human consumption, e.g. calves and cattle, lambs and sheep, piglets and pigs, kids and goats, as well as ostriches, horses, donkeys and large (e.g. kudu) and small (e.g. springbok) game species. Meat excluded from this definition is crocodile meat and poultry.
  • Terminology: Meat carcasses, Clarification/explanation/definition: Refer to full body carcass, e.g. for beef and game.
  • Terminology: Meat quarters, Clarification/explanation/definition: Refer to halved meat sides.
  • Terminology: Meat sides, Clarification/explanation/definition: Refer to halved carcasses, e.g. for lamb, sheep, pork and goats.
  • Terminology: Primal cuts, Clarification/explanation/definition: Range of primal cuts:
    > Range of veal and beef fore quarter primal cuts: Primal cuts refer to neck, fore shin, bolo, shoulder, chuck, flat rib, brisket and prime rib.
    > Range of veal and beef hind quarter cuts: Primal cuts refer to thin flank, wing rib, loin/sirloin, rump, fillet, topside, silverside, thick flank and hind shin.
    > Range of lamb, mutton, kid and goat side cuts: Primal cuts refer to neck, thick rib and blade, breast, rib, loin, chump, leg, shanks, fat tails (where relevant).
    > Range of pork sides' primal cuts: Primal cuts refer to trotters, shanks, neck and shoulder cut, thick rib, rib, loin, chump, leg, belly and flank, tail, head.
    > Range of ostrich primal cuts: Primal cuts refer to neck, coccyx, drumsticks, fillet, steaks, heart, liver, offal.
    > Horse and large game: Similar to beef.
    > Donkey and small game: Similar to mutton or beef, depending upon size.
    > Tongue, offal, heart and liver and fat tails (sheep) could also be considered to be primal cuts.
  • Terminology: Standard operating procedures, Clarification/explanation/definition: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  59386   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 


    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.
     
    1. 2Inspire skills Training 
    2. Freddy Hirsch Butchers Training School 
    3. Intercept Consulting and Training Solutions 
    4. SA Butchery Training School 
    5. Vleisopleidingsentrum cc. 



    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.