This unit describes the skills and knowledge required to slice and trim relevant cuts of meat from the middle (trunk) of a small stock carcase.

This unit is applicable to workers in boning rooms, food services, pet food, wholesale and retail operations.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.