Application
This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.
This unit is applicable to meat tradespersons who prepare and further process primal cuts.
All training must be conducted in accordance Australian meat industry standards and regulations.
All work should be carried out in accordance with workplace requirements and hygiene standards.
This unit applies to individuals who work under broad direction and take responsibility for their own work.
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. Locate cuts on a carcase | 1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications 1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications |
2. Identify cuts | 2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications 2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications 2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications 2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications |
3. Assess cuts | 3.1 Assess meat cuts for quality to workplace requirements and customer specifications 3.2 Assess meat cuts against cut specifications to workplace requirements 3.3 Assess primal cuts for quality to workplace requirements and customer specifications 3.4 Assess primal cuts against cut specifications to workplace requirements |
Evidence of Performance
Evidence must demonstrate the candidate’s consistency of performance over time at production speed.
The candidate must:
demonstrate safe manual-handling techniques
locate primal cuts on a carcase of beef, sheep and one other species
assess primal cuts on a carcase of beef, sheep and one other species
identify contaminated product and take the appropriate corrective action according to workplace requirements
apply relevant communication skills
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
hygiene and workplace health and safety requirements for breaking carcases
quality requirements for breaking carcases
principles of contamination in regard to primary cuts
sequence for breaking carcases
relevant regulatory requirements
acceptable cutting lines to produce primary cuts to workplace requirements
primary cut specifications for beef, sheep and one other species
major anatomical structures of the carcase of each species
Assessment Conditions
Competency must be demonstrated over time under typical operating conditions.
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
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.