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Elements and Performance Criteria

1. Identify anatomical features of a beef carcase
   • Describe directions on a carcase using the anatomical direction format
   • Locate and identify bones relevant to meat specifications in a beef skeleton
   • Locate and identify relevant glands and cartilage on a beef carcase
   • Locate and identify muscles relevant to beef specifications
2. Identify and name meat products using the standard product description
   • Explain nature and format of product specifications
   • Correctly identify, name and spell meat products using the standardised cut description
   • Identify major muscles that make up each meat cut
   • Identify correct cutting lines for each product using the anatomical terms to describe cutting lines
   • Identify necessary changes required for any given meat product to comply with the company product description

Range Statement

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Performance Evidence

The candidate must utilise a standardised meat product description language such as AUS-MEAT.

The candidate must:

identify anatomical features of a beef carcase

identify and name meat products using the standard product description

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

identify non-conforming product in accordance with specifications

explain corrective action procedures for non-conforming product

identify and apply relevant workplace health and safety, regulatory and workplace requirements

undertake measurements and checking against specification requirements

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Knowledge Evidence

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

product specifications points

elements of specifications on beef product

skeletal and anatomical structures and features of beef product

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