Boning Room
Breaks chilled carcases into primals, sub-primals and trim to customer specifications, maximising yield while meeting AUS-MEAT and customer cut descriptions. Boners, slicers and packers work on a chain with rise and fall platforms, bandsaws, whizard knives and vacuum packing equipment.
What the team is accountable for
- Bone and slice to the daily specification sheet
- Achieve yield and trim targets for each customer program
- Keep product temperature below the boning room limit at all times
- Label cartons correctly with cut, grade, weight and traceability data
- Maintain knife safety, mesh protection and safe bandsaw operation
How we know it is working
Who works here
Lena Marchetti
Lena manages specifications, yield and the boning room roster and has been with Southern Cross for seven years after running a smallgoods plant.
Jarrah Williams
Jarrah supervises the hindquarter boning line, trains new boners and slicers and has worked in the room for eight years.
Where the work is recorded
QA Monitoring and Verification Log
Records pre-operational hygiene inspections, critical control point checks, chiller assessments, Meat Hygiene Assessment results and container inspections.
Training and Competency Matrix
Records each worker's induction, station competencies, licences and refresher dates so supervisors can see who is signed off for which station.