This unit describes the skills and knowledge required to use a knife for trimming lesser-valued cuts of meat.The trim is usually performed prior to further processing such as mincing and sausage-making.This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.