Unit of competency Outline

Information current as of
20/10/2026 6:14 PM AWST

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Dry age meat

Dry age meat

Unit of competency
National Code
AMPX427
State Code
BAX76
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Original Release Date
04/08/2016
Nominal Hours
25
Field of Education
030307 - Food Processing Technology
Description
This unit describes the skills and knowledge required to dry age meat.This unit is applicable to meat retailing. This unit should be delivered and assessed using appropriate dry ageing equipment and controlled environments.All relevant food safety regulations must be followed when delivering and assessing this unit.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
General notes
N/A
Elements and Performance Criteria
1. Prepare for dry ageing
  • 1.1 Explain the purpose of dry ageing
  • 1.2 Describe the optimum dry aged product
  • 1.3 Describe the dry ageing process
  • 1.4 Explain the difference between dry ageing and wet ageing
  • 1.5 Describe the regulatory requirements for storage and processing
2. Prepare and assess dry ageing equipment
  • 2.1 Prepare dry ageing cabinets and equipment following manufacturers’ guidelines
  • 2.2 Explain the temperature, humidity and air-flow requirements for an effective dry ageing process
  • 2.3 Check dry ageing cabinets and equipment for faults
  • 2.4 Sanitise dry ageing equipment according to workplace requirements
3. Select meat for dry ageing
  • 3.1 Select suitable meat for dry ageing according to workplace, and regulatory
  • 3.2 Identify meat with the correct characteristics for dry ageing
4. Prepare meat for dry ageing
  • 4.1 Prepare meat to workplace, workplace health and safety, QA and regulatory requirements
  • 4.2 Identify sub- standard or contaminated product and take corrective action
  • 4.3 Correctly place product in dry age cabinets to allow adequate air circulation
  • 4.4 Space product according to workplace and manufacturers specifications
5. Monitor the dry ageing process
  • 5.1 Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements
  • 5.2 Monitor and record temperature during dry age process
  • 5.3 Perform testing according to regulatory requirements
  • 5.4 Monitor dry ageing process regularly and take appropriate corrective action as required
6. Prepare dry aged meat for sale
  • 6.1 Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements
  • 6.2 Trim meat, fat and bone to workplace requirements
  • 6.3 Identify sub- standard or contaminated product and take corrective action
7. Cost and price dry aged meat
  • 7.1 Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product
  • 7.2 Calculate sale price to achieve required return according to enterprise targets and goals
  • 7.3 Calculate yield of dry aged meat
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State Code National Code Title Type
AYV0 AMP40215 Certificate IV in Meat Processing (General) Qualification