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Elements and Performance Criteria

1. Identify anatomical features of a beef carcase
   • 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
2. Identify and name meat products using the standard product description
   • 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
3. Check beef product compliance with written 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
4. Assess product compliance
   • 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
5. Measure and check product compliance against written 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
6. Identify anatomical features of a beef carcase
   • 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
7. Identify and name meat products using the standard product description
   • 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
8. Check beef product compliance with written 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
9. Assess product compliance
   • 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
10. Measure and check product compliance against written 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

Range Statement

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Performance Evidence

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

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Knowledge Evidence

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

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