Application
This unit describes the skills and knowledge required to identify species and meat cuts.
This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.
All training must be conducted according to Australian meat industry standards and regulations.
All work should be carried out to comply with workplace requirements.
This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element |
1. Identify meat cuts | 1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications 1.2 Correctly select meat cuts by cut name and species according to workplace requirements |
2. Identify primal cuts | 2.1 Correctly identify primal cuts by name and species according to workplace requirements 2.2 Correctly select primal cuts by name and species according to workplace requirements |
Evidence of Performance
The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.
The candidate must demonstrate ability to:
identify meat cuts according to label on cartons (as appropriate)
apply relevant regulatory requirements
select and handle products according to workplace health and safety requirements
Evidence of Knowledge
The candidate must demonstrate knowledge of (for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing):
primal cuts used for different cuts of meat
principles of product selection by species, primal and cut type
relevant regulatory requirements
appropriate sources of information on new species or cuts
different species and categories of meat and meat cuts
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
The following three forms of assessment must be used
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range Statement
Sectors
Meat retailing