Assessor Resource
MTMR102C
Trim meat for further processing
Assessment tool
Version 1.0
Issue Date: June 2024
This unit is applicable to workers in boning rooms, smallgoods manufacturing and meat retail operations.
This unit covers 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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)