Meet the export chuck roll specification and report yield

You are a boner and slicer on the hindquarter and forequarter lines.

Simulated workplaceIntermediate missionCAQA Southern Cross Meat Processing

What is going on

Hoshino Trading Company has confirmed a large chilled chuck roll program for Japan and has been clear that fat trim and cut length will be checked on arrival. The Boning Room Manager wants the first 20 cartons on Monday checked against the specification and the yield calculated against the plant standard before the rest of the shift is committed. The Boning Room Leading Hand will work alongside you. Monday's Meat Hygiene Assessment also picked up bone dust on rump primals, so the manager expects product presentation to be watched at the same time. Any product outside specification must be logged and, if the trim is over, a Non-Conformance Report raised.

Lena Marchetti, Boning Room Manager
Subject: Hoshino chuck roll specification for Monday

Hoshino has confirmed 1,200 cartons of chilled chuck roll for order EX-26-2211 style packing next week and they are strict on fat trim and length. I want you to work with Jarrah on the hindquarter line first thing Monday, run the specification check on the first 20 cartons and calculate yield against the standard. Log anything out of spec in the QA monitoring log and raise a Non-Conformance Report if the trim is over. Yield sheet to me by 11 am.

Your brief

Identify the chuck roll specification using AUS-MEAT language, check the first 20 cartons against it, calculate yield against the standard, record results in the QA monitoring log and raise a Non-Conformance Report if required.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

Write the specification for a Japan chilled chuck roll in AUS-MEAT language, including the primal description, fat trim, cut points and packing requirement, using the specification sheet supplied.
Using the carton weights and trim data supplied by your assessor, check 20 cartons against the specification and record each as in specification or out of specification with the reason.
Calculate the boning yield for the chuck roll program from the carcase input weight and saleable output weights supplied, and compare it with the plant standard.
Enter a Boning room MHA check in the QA Monitoring and Verification Log recording the presentation defects you found and the corrective action.
Raise a Non-Conformance and Corrective Action Report for the over-trim cartons, identifying the product affected, the hold and a realistic root cause.
Explain the product temperature limit in the boning room, how it is monitored and what you must do if product exceeds it.
Prepare a short yield and specification summary for the Boning Room Manager with a recommendation for the rest of the shift.

My notes: what did I enjoy, and what surprised me?

What someone in this role would produce

Written chuck roll specification in AUS-MEAT language
Carton by carton specification check
Yield calculation and comparison with standard
QA monitoring log entry and Non-Conformance Report
Summary for the Boning Room Manager

Printing this is a record of what you explored. It is not a certificate or a qualification.