Certificate III in Meat Processing (Retail Butcher)

This qualification is the trade qualification for butchers.

Job roles

Job role titles covered by this qualification may include:



Packaging Rules

Complete a total of forty-three units of competency.

In Stage 1:

complete all fifteen core units of competency from Group A

complete one elective unit of competency from group D.

In Stage 2:

complete all ten core units of competency from Group B

complete one elective unit of competency from Group E.

In Stage 3:

complete all thirteen core units of competency from Group C

complete three elective units of competency from Group F.

Qualification structure

Core Units

Group A - Stage 1

add topic MTMCOR201A

Maintain personal equipment

add topic MTMR103C

Store meat product

add topic MTMCOR202A

Apply hygiene and sanitation practices

add topic MTMR104C

Prepare minced meat and minced meat products

add topic MTMCOR204A

Follow safe work policies and procedures

add topic MTMR106C

Provide service to customers

add topic MTMCOR205A

Communicate in the workplace

add topic MTMR203C

Select, weigh and package meat for sale

add topic MTMCOR206A

Overview the meat industry

add topic FDFOP2061A

Use numerical applications in the workplace

add topic MTMPSR203A

Sharpen knives

add topic HLTFA301C

Apply first aid

add topic MTMR101C

Identify species and meat cuts

add topic CPPCLO3038A

Clean food-handling areas

add topic MTMR102C

Trim meat for further processing

Group B - Stage 2

add topic MTMCOR203B

Comply with Quality Assurance and HACCP requirements

add topic MTMR207B

Use basic methods of meat cookery

add topic MTMPR201C

Prepare and operate a bandsaw

add topic MTMR210B

Make and sell sausages

add topic MTMR201C

Break and cut product using a bandsaw

add topic MTMR211B

Produce and sell value-added products

add topic MTMR202C

Provide advice on cooking and storage of meat products

add topic MTMSR201C

Prepare and slice meat cuts

add topic MTMR204C

Package product using manual packing and labelling equipment

add topic MTMSR202C

Trim meat to specifications

Group C - Stage 3

add topic MTMR301C

Prepare specialised cuts

add topic MTMR308C

Prepare and produce value-added products

add topic MTMR302C

Assess carcase_product quality

add topic MTMR317B

Cure, corn and sell product

add topic MTMR303C

Calculate yield of carcase or product

add topic MTMR318B

Assess and sell poultry product

add topic MTMR304C

Manage stock

add topic MTMR320A

Locate, identify and assess cuts

add topic MTMR305C

Meet customer needs

add topic MTMR321B

Assess and address customer preferences

add topic MTMR306C

Provide advice on nutritional role of meat

add topic MTMSR302C

Prepare primal cuts

add topic MTMR307C

Merchandise products and services

Elective units

Group D - Stage 1

add topic MTMR107C

Process sales transactions

add topic MTMR109B

Monitor meat temperature from receival to sale

add topic MTMR108B

Undertake minor routine maintenance

Group E - Stage 2

add topic MTMR208B

Vacuum pack product in a retail operation

add topic MTMSR204C

Despatch meat product

add topic MTMR209B

Undertake routine preventative maintenance

add topic BSBITU101A

Operate a personal computer

add topic MTMR212B

Receive meat product


Balance and secure point-of-sale terminal

add topic MTMSR203C

Package product using automatic packing and labelling equipment

Group F - Stage 3

add topic MTMP3102B

Provide coaching

add topic MTMR316B

Utilise the Meat Standards Australia system for beef to meet customer requirements

add topic MTMP3103B

Provide mentoring

add topic MTMR319B

Break carcases for retail sale

add topic MTMR309C

Prepare, roll, sew and net meat

add topic MTMR322A

Collect and prepare standard samples

add topic MTMR310C

Bone and fillet poultry

add topic MTMS306B

Identify and repair equipment faults

add topic MTMR311C

Cost and price meat products

add topic MTMSR303A

Smoke product

add topic MTMR312C

Prepare portion control to specifications


Coordinate merchandise presentation

add topic MTMR313C

Bone game meat


Sell products and services

add topic MTMR314B

Order stock in a meat enterprise

add topic TAEDEL301A

Provide work skill instruction

add topic MTMR315B

Calculate and present statistical data in a meat enterprise


    Pathways into the qualification

    Pathways into the qualification may be:

    after completion of a Certificate I or II Meat Processing qualification, with credit for relevant completed units

    after completion of a pre-apprenticeship program

    through Recognition of Prior Learning

    by direct entry without prior industry skills or knowledge.

    This qualification is suited to Australian Apprenticeship pathways.

    Pathways from the qualification

    After achieving this qualification, candidates may undertake:

    any other Certificate III in Meat Processing qualification, with credit for applicable units successfully completed

    MTM40111 Certificate IV in Meat Processing (Leadership)

    MTM40311 Certificate IV in Meat Processing (Quality Assurance)

    MTM40411 Certificate IV in Meat Processing (General)

    small business management qualifications.

Entry Requirements

Not Applicable

Licensing Information

Licensing, legislative, regulatory or certification considerations

Units of competency in this qualification do not require a licence or certification.

Employability Skills


The following table contains a summary of the Employability Skills required by the meat industryfor this qualification. The Employability Skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Employability Skill

Industry/enterprise requirements for this qualification include:


listening and carrying out instructions

speaking clearly and directly with other personnel and customers

reading and interpreting workplace-related documentation, such as customer orders and recipes

writing, such as recording customer orders

using mathematical skills in areas such as time, weights, portion size and tender

sharing information with other workers, for example, customer requests

using negotiation, empathy, persuasion and assertiveness skills to interact with customers


working effectively as an individual as well as in a work team

working effectively with workers or customers from another country

applying own knowledge to assist other members of the work team

identifying and utilising the strengths of other team members, such as specialised product knowledge

providing coaching and mentoring support to new or junior workers

Problem solving

developing practical and creative solutions to workplace problems, for example, suggesting substitutions for unavailable ingredients

showing independence in identifying problems, such as malfunctioning equipment or OH&S issues

solving problems individually or in teams

suggesting a range of solutions to solve problems, for example, recommending alternative products to customers to reduce oversupply

using numeracy skills to solve problems, for example, adjusting temperatures or recommending cooking times

testing assumptions, for example, experimenting with new ingredients, or testing new product lines

resolving customer concerns, such as complaints about poor product

Initiative and enterprise

adapting to new situations, such as introduction of new products or equipment

using numeracy skills to solve problems, such as modification of portion sizes

translating ideas into action by demonstrating suggestions

initiating and developing innovative solutions, for example, customer reward programs or product specials

Planning and organising

collecting, analysing and organising information, such as customer orders and product specifications

using basic business systems for planning and organising, for example, work instructions, or Standard Operating Procedures

participating in ongoing continuous improvement and planning processes, such as Quality Assurance processes

determining or applying required resources, such as stock requirements

managing time and priorities, such as work times and production schedules

adapting resource allocations to cope with contingencies, for example, adjusting packaging to deal with different sized product or reducing stock orders for short weeks


monitoring and evaluating own performance to ensure team and production requirements are met efficiently

taking responsibility for own work output


being receptive to learning new ideas and techniques, such as changed work instructions, new equipment and processes

learning in a range of settings, such as through formal training or informally from other workers

managing own learning, for example, undertaking self-directed research to identify a new recipe or product

contributing to the learning of others, for example, explaining work processes to new workers


using technology, such as point of sale technology

demonstrating skill when using workplace technology, such as knives, bandsaws and mincers

applying OH&S requirements when using technology