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: 

Break meat carcasses into primal cuts 
SAQA US ID UNIT STANDARD TITLE
15241  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
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
243032  Break meat carcasses into primal cuts  Level 3  NQF Level 03  15   

PURPOSE OF THE UNIT STANDARD 
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 end-of breaking procedures.

    Range: Meat includes meat obtained from 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 and large game and ostriches.Meat excluded from this range is crocodile meat.

    This unit standard is intended for a person working in the fresh meat industry who has the responsibility of breaking meat sides and carcasses into quarters and primal meat cuts.

    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 
    Cleaning procedures, handling of equipment and chemicals.
    Hygiene and food safety.
    Occupational health and safety.
    Knowledge of the anatomy of relevant animals. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the fresh meat industry who has the responsibility of breaking meat sides and carcasses into quarters and primal cuts.

    In the context of this unit standard "primal 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 range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    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 
    1. The purpose of breaking meat sides (e.g. beef) and carcasses (e.g. lamb or pork) is explained according to standard principles of meat science. 

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

    ASSESSMENT CRITERION 3 
    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 
    4. Food safety practices and procedures for breaking meat sides and carcasses are described according to standard food safety principles. 

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

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of preparing for breaking meat sides (e.g. beef) and carcasses (e.g. lamb or pork) 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 areas 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 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 quality of the meat sides (e.g. beef) and whole carcasses (e.g. lamb, pork) (i.e. cold chain maintenance).
     

    ASSESSMENT CRITERION 5 
    5. The meat sides and carcasses are prepared and trimmed before breaking into primal cuts. 

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

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The meat sides and carcasses are broken into quarters and primal cuts according to standard operating procedures. 
    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, 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.
     

    ASSESSMENT CRITERION 2 
    2. Breaking parameters are controlled and recorded and adjustments are made to the process when it does not meet the standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters include cold ambient temperature, good lighting, adequate ventilation, safe equipment (knives, saws, floor and working surfaces, etc.) and functional sterilisers.
     

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

    SPECIFIC OUTCOME 4 
    Perform end-of breaking procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Primal cuts are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of primal 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. Breaking equipment is shut down (where applicable) according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Secondary products are handled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment is stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Process records (including costing of primal cuts - "block tests") are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Process-related problems are identified and solved within the scope of work in order to ensure product quality. 


    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.
  • 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 and breaking of meat sides and carcasses into quarters and primal cuts within reasonable, efficient 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 the following specific outcome:
  • Demonstrate an understanding of breaking meat sides and carcasses into quarters and primal cuts. 
    		•

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

    Evident in the following 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 end-of breaking 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 the following specific outcome:
  • 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.

    Evident in the following 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 end-of breaking 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 the following 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 end-of breaking procedures. 
    		•

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

    Evident in the following 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 end-of breaking 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 the following 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 end-of breaking 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 the following 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 end-of breaking procedures. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243032, which is " Break meat carcasses into primal cuts ", Level 3, 15 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.

    Meat:
    Refers to meat obtained from 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 and large game and ostriches.

    Primal cuts:
    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.


    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. 
    		•

    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.