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Elements and Performance Criteria

  1. Apply the MSA system
  2. Grade beef carcases to MSA standards
  3. Operate MSA software and hardware to record grading details and generate eating quality outcomes
  4. Apply vendor declaration information to MSA grading
  5. Identify MSA graded carcase product to demonstrate traceability
  6. Adhere to the MSA Standards Manual
  7. Comply with workplace requirements

Range Statement


Performance Evidence

The candidate must grade beef to Meat Standards Australia (MSA) standards.

The candidate must be viewed by the assessor or in the workplace at least once.

The candidate must:

demonstrate proficiency with all aspects of the DCU system

demonstrate proficiency with all aspects of handling MSA grading data

describe all carcase attributes that are collected

accurately assess all carcase attributes required to generate an eating quality outcome

apply an appropriate carcase identification system

apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) and problem-solving skills

apply relevant workplace health and safety, regulatory and workplace requirements

maintain currency of knowledge through independent research or professional development

apply all MSA grading reports


Knowledge Evidence

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

requirements of the MSA Standards Manual

carcase hanging methods and their impact on eating quality

importance of subcutaneous fat coverage

the impact of hump height and tropical breed content on eating quality

MSA marbling requirements

Determining carcase maturity

Determining hide puller damage requirements and the impact on eating quality

essential operating conditions for use of the MSA system, including the equipment required for grading

information on a carcase ticket that is necessary for MSA Grading

MSA vendor declaration system

relationship between DCU, plant boning runs, and cut x cook outcomes

how ageing affects eating quality and how its effect is incorporated onto the MSA system

MSA feedback requirements

pH requirements and the impact on eating quality

AUS-MEAT chiller assessment standards

What a MQ4 score is and its relationship with MSA bands of eating quality

link between carcase ticket information and grading results

MSA minimum requirements

Palatability Analysis Critical Control Points (PACCP) approach to eating quality

relationship between cut and cooking method

role of plant boning runs

Minimum standards for MSA livestock eligibility minimum standards for MSA grader performance

potential grading problems and suggest solutions

MSA grading reports