Unit of competency
Modification History
Release |
TP Version |
Comment |
1 |
AMPv1.0 |
Initial release |
Application
This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.
This unit is applicable to meat tradespersons who prepare and further process primal cuts.
All training must be conducted in accordance Australian meat industry standards and regulations.
All work should be carried out in accordance with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
Nil.
Unit Sector
Elements and Performance Criteria
Element |
Performance criteria |
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Locate cuts on a carcase |
1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications 1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications |
2. Identify cuts |
2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications 2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications 2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications |
3. Assess cuts |
3.1 Assess meat cuts for quality to workplace requirements and customer specifications 3.2 Assess meat cuts against cut specifications to workplace requirements 3.3 Assess primal cuts for quality to workplace requirements and customer specifications 3.4 Assess primal cuts against cut specifications to workplace requirements |
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range of Conditions
Unit Mapping Information
MTMR320B Locate, identify and assess meat cuts |
E |
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7