Unit of competency Outline

Date retreived
22/07/2026 10:16 PM AWST

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Slice and trim large stock forequarter

Slice and trim large stock forequarter

Unit of competency
National Code
MTMP3057B
State Code
W6707
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
30/09/2011
Field of Education
110105 - Butchery
Original Release Date
30/09/2011
Nominal Hours
150
Description
This unit covers the skills and knowledge required to slice and trim forequarter cuts from large carcases to specification.
Notes
Elements and Performance Criteria
1. Identify specifications for cuts
  • 1.1. Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer and workplace requirements.
2. Slice and trim forequarter primary meat cuts into finished meat cuts
  • 2.1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
  • 2.2. Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.
  • 2.3. Persistent defects are reported to supervisor in accordance with work instructions.
3. Follow dropped meat procedures
  • 3.1. Dropped meat procedures are followed according to workplace requirements.
4. Identify and remove defects
  • 4.1. Defects are identified, removed and reported according to government regulations and workplace standards.
No information
No information
Replaces
State Code National Code Title Type
E1507 MTMP3057A Slice and trim forequarter Unit of competency
Replaced By
State Code National Code Title Type
D8945 MTMP3057C Slice and trim large stock forequarter Unit of competency
State Code National Code Title Type
W307 MTM30207 Certificate III in Meat Processing (Food Services) Qualification