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: 

De-bone and cut meat primal cuts into retail cuts 
SAQA US ID UNIT STANDARD TITLE
243029  De-bone 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 3  NQF Level 03  10 
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
15240  Debone and cut meat primal cuts into retail cuts  Level 4  NQF Level 04  10  Complete 

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 de-boning meat primal cuts and cutting all primal cuts into retail cuts.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the de-boning and cutting of meat primal cuts into retail cuts.
  • Prepare for the de-boning and cutting of meat primal cuts into retail cuts.
  • De-bone and cut meat primal cuts into retail cuts.
  • Perform relevant procedures after de-boning and cutting.

    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.
  • The assessment criteria of this unit standard must be applied to at least two of the above-mentioned species, one of which must be 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.
  • Knowledge of applicable anatomy of domesticated bovine, ovine, porcine and caprine animal species, including small and large game species and ostriches.
  • Hygiene and food safety practices.
  • Personal safety practices.
  • Breaking meat carcasses of the applicable meat species into primal cuts.
  • Maintenance of the cold chain. 

  • 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 the de-boning and cutting of meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of de-boning meat primal cuts is explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 2 
    The purpose of cutting meat primal cuts into retail cuts is explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 3 
    The bone structures of the meat sides and carcasses intended for primal cuts are identified and associated with the applicable primal cuts according to standard principles of animal anatomy. 

    ASSESSMENT CRITERION 4 
    The procedures for de-boning the applicable meat primal cuts into retail cuts are described according to standard operating procedures. 

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

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

    ASSESSMENT CRITERION 7 
    The equipment used for de-boning and cutting of meat primal cuts into retail cuts is identified and its operating principles (where applicable) are described according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for the de-boning and cutting of meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of each of the preparations performed prior to de-boning and cutting of meat primal cuts is explained according to standard operating procedures. 

    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 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 optimum quality of the meat primal cuts (e.g. cold chain maintenance).
     

    SPECIFIC OUTCOME 3 
    De-bone and cut meat primal cuts into retail cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Primal cuts for de-boning are procured according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Range of primal cuts for de-boning are:
  • Veal & beef fore quarter cuts: Cuts for de-boning refer to neck, fore shin, shoulder, chuck, thick rib (veal), short rib (beef), brisket and prime rib.
  • Veal & beef hind quarter cuts: Cuts for de-boning refer to hind shin, thin flank, loin (veal), sirloin (beef), wing rib and rump.
  • Lamb, mutton, kid and goat cuts: Cuts for de-boning refer to neck, fore and hind shins, shoulder, breast and leg.
  • Pork side primal cuts: Cuts for de-boning 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 
    The applicable primal cuts are de-boned according to standard operating procedures and safety requirements. 

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

    ASSESSMENT CRITERION 4 
    Meat primal cuts or de-boned primal cuts are cut into retail cuts according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Primal cuts not requiring de-boning are:
  • Veal & beef fore quarter primal cuts: All cuts can be de-boned, plus bolo.
  • Veal & beef hind quarter cuts: Fillet, topside, silverside, thick flank.
  • Lamb, mutton, kid and goat cuts: All cuts can be de-boned.
  • Pork side primal cuts: All cuts can be de-boned.
  • 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.

    Retail cuts refer to:
  • Veal & beef fore quarter primal and retail cuts:

    > Hump - whole pot roast, 1,5 kg or more, fresh or cured; stewing steak.
    > Neck - trimmed loose meat - "cleaned" and minced; bone-in slices, de-boned and minced, meaty bones.
    > Fore shin with bone - slices for stewing; brawn.
    > Fore shin de-boned - whole pot roast, 1,5 kg or more; slices; cubes; mince; marrow- bones.
    > Blade, with bone - blade steaks; first and last slice soup meat.
    > Blade, de-boned - braising steaks, mock fillet.
    > Bolo - whole pot roast, 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, de-boned - chuck roast; chuck steaks, cubes.
    > Short rib (in hind quarter) and flat rib (in fore quarter) - sliced short rib, de-boned as beef roll.
    > Brisket - sliced brisket; whole; de-boned and sliced; de-boned and rolled.
    > Point brisket - whole roast; whole, de-boned fresh or cured/ pickled; pastrami.
    > Middle cut, de-boned - 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.
  • Veal & beef hind quarter primal and retail cuts:

    > Thin flank - thin flank steak (braise or pot roast); flat rib slices; whole rib, cured/salted; "braai" rib' beef roll (de-boned); cubes; de-boned and mince.
    > Wing rib - whole roast; club steaks, de-boned, 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 pot roast, 1,5 kg or more (larded); whole cured; biltong; French roll.
    > Silverside, rectangular muscle - biltong, beef olives, whole pot roast (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 pot roast of 1,5 kg or more, slices for stewing; mince, cubes for stewing.
    > Hind shin - slices with bone for soup or stew; de-boned and whole pot roast of 1,5 kg or more or Hawaian pot roast with pineapple; slices (de-boned); cubes (de-boned); mince (de-boned); mince, marrow bones; soup meat.
  • Lamb, mutton, kid and goat primal and retail cuts:

    > Neck - whole pot roast; slices.
    > Shoulder, de-boned - 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 (de-boned or bone-in); leg steaks; leg chops.
    > Knuckles.
    > Niche market - "Crown roast", "Guard of honour", "Saddle or lamb/mutton".
  • 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; de-boned and rolled; de-boned, cured and made into streaky bacon, pickled belly, belly roast, salt pork, spare ribs.
    > Leg - whole roast or chops; de-boned 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.
  • 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 drum steak, 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, dog food.
  • Horse primal and retail cuts: Similar to beef.
  • Donkey primal and retail cuts: Similar to mutton or beef, depending upon size.
  • Large game: Similar to beef.
  • Small game: Similar to mutton.
     

  • ASSESSMENT CRITERION 5 
    De-boning and cutting parameters and conditions are monitored and controlled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 7 
    De-boned and cut retail cuts conform to specifications as set by standard operating procedures and customer requirements. 

    SPECIFIC OUTCOME 4 
    Perform relevant procedures after de-boning and cutting. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Retail cuts are released for further processing or packaging, according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    De-boning equipment is shut down according to standard operating procedures. 

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

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

    ASSESSMENT CRITERION 5 
    Secondary products from the de-boning and cutting process are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The work area and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Process records (including costing of retail cuts - "block test concept") are kept and reports are done according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    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 de-boning and cutting. 

  • 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 the de-boning and cutting of meat primal cuts into retail cuts.
  • De-bone and cut meat primal cuts into retail cuts.
  • Perform relevant procedures after de-boning and cutting. 

  • 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 the de-boning and cutting of meat primal cuts into retail cuts.
  • De-bone and cut meat primal cuts into retail 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 de-boning and cutting.
  • Demonstrating understanding of the de-boning and cutting process.

    Refer to specific outcome 1
  • Demonstrate an understanding of the de-boning and cutting of meat primal cuts into retail 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 de-boning and cutting. 

  • 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 the de-boning and cutting of meat primal cuts into retail cuts.
  • De-bone and cut meat primal cuts into retail cuts.
  • Cleaning and sanitising the equipment and work environment.

    Refer to specific outcome 2 and 4
  • Prepare for the de-boning and cutting of meat primal cuts into retail cuts.
  • Perform relevant procedures after de-boning and cutting. 

  • 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 de-boning and cutting. 

  • 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 the de-boning and cutting of meat primal cuts into retail cuts.
  • Prepare for the de-boning and cutting of meat primal cuts into retail cuts.
  • De-bone and cut meat primal cuts into retail cuts.
  • Perform relevant procedures after de-boning and cutting. 

  • 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 15240 " Debone and cut meat primal cuts into retail cuts ", Level 4, 10 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.

    Industry requirements:

    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.

    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: 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. Freddy Hirsch Butchers Training School 
    2. InnerOut Training Solutions 
    3. Intercept Consulting and Training Solutions 
    4. 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.