This unit describes the skills and knowledge required to remove tenderloins from small stock.

This unit is applicable to workers removing fillets from small stock. This is usually done prior to the boning of small stock carcases.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

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.