Assessor Resource

AMPX415
Specify beef product using AUS-MEAT language

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the skills and knowledge required to use AUS-MEAT language in defining beef specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT Accreditation for Beef Boning Room Standards Officers. Individuals who have satisfactorily completed AUS-MEAT Accreditation for Beef Boning Room Standards Officers will have satisfied the requirements for this unit of competency.

This unit prepares workers to work with beef cuts, specifications and cutting lines.

Individuals will be directly involved in demonstration and explanation of:

achieving maximum yields and returns

basic anatomy

cutting lines

detecting and recording defects

product description

specifications and verification

All work in this unit should be carried out to comply with workplace and regulatory requirements.

This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify anatomical features of a beef carcase

1.1 Describe directions on a carcase using anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a beef skeleton

1.3 Identify major muscles relevant to meat specifications

1.4 Identify major glands and cartilage relevant to meat specifications

2. Identify and name meat products using the standard product description

2.1 Identify the nature and format of product specifications

2.2 Use, and correctly spell, standardised cut descriptions for naming meat products

2.3 Identify major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product and use the correct anatomical features to describe them

2.5 Identify necessary alterations for any given meat product to comply with enterprise product specifications

3. Check beef product compliance with written specifications

3.1 Check beef product compliance with written specifications and describe principles of Quality Assurance (QA)

3.2 Describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements

3.3 Define and describe non-conforming products in relation to workplace requirement

3.4 Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

4. Assess product compliance

4.1 Assess product compliance with written specifications in accordance with workplace and AUS-MEAT product description requirements

4.2 Identify and explain product descriptions given in written specifications

4.3 Take corrective action in the event of non-conformance with beef product specifications

5. Measure and check product compliance against written specifications

5.1 Check cutting lines and muscle content in accordance with written specifications

5.2 Identify non-conforming product that can be altered to comply with relevant specifications

The candidate must use AUS-MEAT language in defining beef specifications. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

identify and apply standard beef primal cut names

apply relevant communication and problem-solving skills

identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

identify and apply relevant workplace and regulatory requirements

assess product compliance

measure and check product compliance against written specifications

identify and explain AUS-MEAT language specifications on beef product label

identify non-conforming product in accordance with relevant specifications

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

anatomical features of a beef carcase

beef primal cut names

correct cutting lines products and the correct anatomical terms for describing them

sections of the workplace QA system related to ensuring beef product compliance with AUS-MEAT product description requirements

corrective action procedures for non-conforming products

product specification points

AUS-MEAT language specifications

Competency must be demonstrated over time and under normal enterprise or production conditions.

Assessment must consist of either:

successful completion of standard AUS-MEAT assessment

or a minimum of:

workplace demonstration

quiz of underpinning knowledge

workplace referee report of performance over time

Assessment must occur in the workplace under normal enterprise or production conditions.

Assessors must satisfy current standards for RTOs.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify anatomical features of a beef carcase

1.1 Describe directions on a carcase using anatomical direction format

1.2 Locate and identify bones relevant to meat specifications in a beef skeleton

1.3 Identify major muscles relevant to meat specifications

1.4 Identify major glands and cartilage relevant to meat specifications

2. Identify and name meat products using the standard product description

2.1 Identify the nature and format of product specifications

2.2 Use, and correctly spell, standardised cut descriptions for naming meat products

2.3 Identify major muscles that make up each meat cut

2.4 Identify correct cutting lines for each product and use the correct anatomical features to describe them

2.5 Identify necessary alterations for any given meat product to comply with enterprise product specifications

3. Check beef product compliance with written specifications

3.1 Check beef product compliance with written specifications and describe principles of Quality Assurance (QA)

3.2 Describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements

3.3 Define and describe non-conforming products in relation to workplace requirement

3.4 Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

4. Assess product compliance

4.1 Assess product compliance with written specifications in accordance with workplace and AUS-MEAT product description requirements

4.2 Identify and explain product descriptions given in written specifications

4.3 Take corrective action in the event of non-conformance with beef product specifications

5. Measure and check product compliance against written specifications

5.1 Check cutting lines and muscle content in accordance with written specifications

5.2 Identify non-conforming product that can be altered to comply with relevant specifications

The candidate must use AUS-MEAT language in defining beef specifications. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

identify and apply standard beef primal cut names

apply relevant communication and problem-solving skills

identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements

identify and apply relevant workplace and regulatory requirements

assess product compliance

measure and check product compliance against written specifications

identify and explain AUS-MEAT language specifications on beef product label

identify non-conforming product in accordance with relevant specifications

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

anatomical features of a beef carcase

beef primal cut names

correct cutting lines products and the correct anatomical terms for describing them

sections of the workplace QA system related to ensuring beef product compliance with AUS-MEAT product description requirements

corrective action procedures for non-conforming products

product specification points

AUS-MEAT language specifications

Competency must be demonstrated over time and under normal enterprise or production conditions.

Assessment must consist of either:

successful completion of standard AUS-MEAT assessment

or a minimum of:

workplace demonstration

quiz of underpinning knowledge

workplace referee report of performance over time

Assessment must occur in the workplace under normal enterprise or production conditions.

Assessors must satisfy current standards for RTOs.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Describe directions on a carcase using anatomical direction format 
Locate and identify bones relevant to meat specifications in a beef skeleton 
Identify major muscles relevant to meat specifications 
Identify major glands and cartilage relevant to meat specifications 
Identify the nature and format of product specifications 
Use, and correctly spell, standardised cut descriptions for naming meat products 
Identify major muscles that make up each meat cut 
Identify correct cutting lines for each product and use the correct anatomical features to describe them 
Identify necessary alterations for any given meat product to comply with enterprise product specifications 
Check beef product compliance with written specifications and describe principles of Quality Assurance (QA) 
Describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements 
Define and describe non-conforming products in relation to workplace requirement 
Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements 
Assess product compliance with written specifications in accordance with workplace and AUS-MEAT product description requirements 
Identify and explain product descriptions given in written specifications 
Take corrective action in the event of non-conformance with beef product specifications 
Check cutting lines and muscle content in accordance with written specifications 
Identify non-conforming product that can be altered to comply with relevant specifications 
Describe directions on a carcase using anatomical direction format 
Locate and identify bones relevant to meat specifications in a beef skeleton 
Identify major muscles relevant to meat specifications 
Identify major glands and cartilage relevant to meat specifications 
Identify the nature and format of product specifications 
Use, and correctly spell, standardised cut descriptions for naming meat products 
Identify major muscles that make up each meat cut 
Identify correct cutting lines for each product and use the correct anatomical features to describe them 
Identify necessary alterations for any given meat product to comply with enterprise product specifications 
Check beef product compliance with written specifications and describe principles of Quality Assurance (QA) 
Describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements 
Define and describe non-conforming products in relation to workplace requirement 
Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements 
Assess product compliance with written specifications in accordance with workplace and AUS-MEAT product description requirements 
Identify and explain product descriptions given in written specifications 
Take corrective action in the event of non-conformance with beef product specifications 
Check cutting lines and muscle content in accordance with written specifications 
Identify non-conforming product that can be altered to comply with relevant specifications 

Forms

Assessment Cover Sheet

AMPX415 - Specify beef product using AUS-MEAT language
Assessment task 1: [title]

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I declare that the assessment tasks submitted for this unit are my own work.

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Assessment Record Sheet

AMPX415 - Specify beef product using AUS-MEAT language

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Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

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Overall assessment result: Competent Not yet competent

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