Required skills

Ability to

prepare equipment for breaking carcase correctly and safely

position or fasten carcase securely for separation

demonstrate the separation of carcase into primal cuts on a range of meat cuts for a minimum of three species including beef sheep and one other species according to workplace OHampS and hygiene requirements and customer specifications

use acceptable cutting lines to produce primary cuts to workplace requirements

demonstrate safe manualhandling techniques

apply relevant communication skills

identify contaminated product and take the appropriate corrective action according to workplace requirements

sanitise equipment according to workplace requirements

work effectively as an individual and as part of a team

apply relevant regulatory requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

hygiene OHampS or workplace requirements when breaking carcases

quality requirements for breaking carcases

principles of contamination in regard to primary cuts

primary cut specifications for beef sheep and one other species

major anatomical structures of the carcase of each species

relevant regulatory requirements

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time

These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise and must include

breaking carcase into primal cuts for a minimum of three species including beef and sheep

identifying primary cut specifications for at least three species including beef and sheep

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment

Resources may include

appropriate knives and breaking equipment

cutting lines

specifications for primals for three species including beef and sheep

Method of assessment

Recommended methods of assessment are

quiz of underpinning knowledge

workplace demonstration

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Primal cuts may:

Workplace requirements may include:

OH&S requirements may include:

Hygiene requirements may include:

Species must include:

Communication skills may include:

Regulatory requirements may include:

Cut specifications may be defined by: