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Elements and Performance Criteria

1. Implement the MSA system
   • Describe how and why MSA was developed
   • Identify factors that affect eating quality
   • Cut product for each approved cooking method
2. Describe the licensing requirements for an MSA end user
   • Use MSA Standards Manual
   • Identify accurate methods of MSA product identification
   • Interpret carton end panels and carcase cut and cook reports accurately
   • Describe the MSA customer complaint system
3. Explore value adding opportunities through eating quality principles
   • Identify primals and sub-primal cuts
   • Value-add primals by seaming into individual muscles
   • Prepare product according to MSA approved eating quality and cooking methods
4. Investigate potential profit opportunities through value adding techniques
   • Investigate variation in yield differences between preparing product traditionally versus value-adding
   • Investigate gross profit of preparing product traditionally versus value-adding
   • identify differences in portion sizes between traditionally prepared product and value-added product
5. Implement the MSA system
   • Describe how and why MSA was developed
   • Identify factors that affect eating quality
   • Cut product for each approved cooking method
6. Describe the licensing requirements for an MSA end user
   • Use MSA Standards Manual
   • Identify accurate methods of MSA product identification
   • Interpret carton end panels and carcase cut and cook reports accurately
   • Describe the MSA customer complaint system
7. Explore value adding opportunities through eating quality principles
   • Identify primals and sub-primal cuts
   • Value-add primals by seaming into individual muscles
   • Prepare product according to MSA approved eating quality and cooking methods
8. Investigate potential profit opportunities through value adding techniques
   • Investigate variation in yield differences between preparing product traditionally versus value-adding
   • Investigate gross profit of preparing product traditionally versus value-adding
   • identify differences in portion sizes between traditionally prepared product and value-added product

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

accurately identify MSA products

apply value adding techniques to a range of beef or sheepmeat primal using MSA eating quality principles

investigate gross profit percentages of selling sub-primal cuts versus traditionally sliced

demonstrate active listening in relation to customer complaints

complete an MSA customer complaint form and provide all necessary information

apply relevant workplace health and safety, regulatory and workplace requirements

use relevant communication skills

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Knowledge Evidence

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

differences between the MSA beef and sheepmeat programs

variables that impact on eating quality

key elements of the MSA program

relationship between cut and cooking method

consumer taste test system on which MSA is based

relevant workplace health and safety, regulatory and workplace requirements

primals that have variable eating quality

sources of information on the MSA program

benefits of MSA

MSA approved cooking methods and describe their preparation requirements

value-added options using muscle seaming

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