Application
This unit describes the skills and knowledge required to use AUS-MEAT language in defining beef specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT Accreditation for Beef Boning Room Standards Officers. Individuals who have satisfactorily completed AUS-MEAT Accreditation for Beef Boning Room Standards Officers will have satisfied the requirements for this unit of competency.
This unit prepares workers to work with beef cuts, specifications and cutting lines.
Individuals will be directly involved in demonstration and explanation of:
achieving maximum yields and returns
basic anatomy
cutting lines
detecting and recording defects
product description
specifications and verification
All work in this unit should be carried out to comply with workplace and regulatory requirements.
This unit applies to individuals who take responsibility for their own work and for the quality of others’ work within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.
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 anatomical features of a beef carcase | 1.1 Describe directions on a carcase using anatomical direction format 1.2 Locate and identify bones relevant to meat specifications in a beef skeleton 1.3 Identify major muscles relevant to meat specifications 1.4 Identify major glands and cartilage relevant to meat specifications |
2. Identify and name meat products using the standard product description | 2.1 Identify the nature and format of product specifications 2.2 Use, and correctly spell, standardised cut descriptions for naming meat products 2.3 Identify major muscles that make up each meat cut 2.4 Identify correct cutting lines for each product and use the correct anatomical features to describe them 2.5 Identify necessary alterations for any given meat product to comply with enterprise product specifications |
3. Check beef product compliance with written specifications | 3.1 Check beef product compliance with written specifications and describe principles of Quality Assurance (QA) 3.2 Describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements 3.3 Define and describe non-conforming products in relation to workplace requirement 3.4 Identify and monitor Critical Control Points (CCPs) in accordance with workplace requirements |
4. Assess product compliance | 4.1 Assess product compliance with written specifications in accordance with workplace and AUS-MEAT product description requirements 4.2 Identify and explain product descriptions given in written specifications 4.3 Take corrective action in the event of non-conformance with beef product specifications |
5. Measure and check product compliance against written specifications | 5.1 Check cutting lines and muscle content in accordance with written specifications 5.2 Identify non-conforming product that can be altered to comply with relevant specifications |
Evidence of Performance
The candidate must use AUS-MEAT language in defining beef specifications. Evidence must demonstrate the candidate’s consistency of performance over time.
The candidate must:
identify and apply standard beef 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 beef product label
identify non-conforming product in accordance with relevant specifications
Evidence of Knowledge
The candidate must demonstrate a broad factual, technical and theoretical knowledge of:
anatomical features of a beef carcase
beef primal cut names
correct cutting lines products and the correct anatomical terms for describing them
sections of the workplace QA system related to ensuring beef product compliance with AUS-MEAT product description requirements
corrective action procedures for non-conforming products
product specification points
AUS-MEAT language specifications
Assessment Conditions
Competency must be demonstrated over time and under normal enterprise or production conditions.
Assessment must consist of either:
successful completion of standard AUS-MEAT assessment
or a minimum of:
workplace demonstration
quiz of underpinning knowledge
workplace referee report of performance over time
Assessment must occur in the workplace under normal enterprise or production conditions.
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.