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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Identify anatomical features of a sheep carcase
   • Describe directions on a carcase using anatomical direction format
   • Locate and identify bones relevant to meat specifications on a sheep skeleton
   • Identify major muscles relevant to meat specifications
   • Identify major glands and cartilage relevant to meat specifications
2. Identify and name meat products using standard product descriptions
   • Identify nature and format of product specifications
   • Use, and correctly spell, standardised cut descriptions to name meat products
   • Identify major muscles that make up each meat cut
   • Identify correct cutting lines for each product and describe them using correct anatomical terms
   • Identify necessary alterations for any given meat product to comply with enterprise product specifications
3. Check sheep products comply with written specifications
   • Check sheep products comply with written specifications and describe principles of Quality Assurance (QA)
   • Describe sections of the workplace QA system related to ensuring sheep products comply with AUS-MEAT product description requirements
   • Define and describe non-conforming products in relation to workplace requirements
   • 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 description given in written specifications
   • Take corrective action in the event of non-conformance to sheep 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 products that can be altered to comply with relevant specifications
6. Identify anatomical features of a sheep carcase
   • Describe directions on a carcase using anatomical direction format
   • Locate and identify bones relevant to meat specifications on a sheep skeleton
   • Identify major muscles relevant to meat specifications
   • Identify major glands and cartilage relevant to meat specifications
7. Identify and name meat products using standard product descriptions
   • Identify nature and format of product specifications
   • Use, and correctly spell, standardised cut descriptions to name meat products
   • Identify major muscles that make up each meat cut
   • Identify correct cutting lines for each product and describe them using correct anatomical terms
   • Identify necessary alterations for any given meat product to comply with enterprise product specifications
8. Check sheep products comply with written specifications
   • Check sheep products comply with written specifications and describe principles of Quality Assurance (QA)
   • Describe sections of the workplace QA system related to ensuring sheep products comply with AUS-MEAT product description requirements
   • Define and describe non-conforming products in relation to workplace requirements
   • 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 description given in written specifications
   • Take corrective action in the event of non-conformance to sheep 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 products that can be altered to comply with relevant specifications

Range Statement

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Performance Evidence

The candidate must use AUS-MEAT language to describe sheep product specifications. Evidence must demonstrate the candidate’s consistency of performance over time.

The candidate must:

Identify and apply standard sheepmeat 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 sheepmeat 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 sheep carcase

sheepmeat primal cut names

correct cutting lines for products and the correct anatomical terms for describing them

sections of the workplace QA system related to ensuring sheep product compliance with AUS-MEAT product description requirements

corrective action procedures for non-conforming product

product specification points

AUS-MEAT language specifications

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