Unit of competency Outline

Date retreived
22/07/2026 7:36 AM AWST

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Calculate carcase yield in a boning room

Calculate carcase yield in a boning room

Unit of competency
National Code
AMPX312
State Code
BBH67
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2018
View on TGA
State Implementation and Classification
Approved Date
06/04/2018
Field of Education
110105 - Butchery
Original Release Date
06/04/2018
Nominal Hours
35
Description
This unit describes the skills and knowledge required to calculate carcase and product yield rates in a boning room. It also covers the causes of variation in yields achieved in a boning room.This unit is applicable to Quality Assurance officers and boning room supervisors who are required to calculate carcase and product yields for a variety of classes of stock. Individuals work under broad direction and take responsibility for their own work and provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.All work must be carried out to comply with workplace procedures, customer requirements, product specifications, work health and safety and hygiene requirements and Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. List classes of stock for yield calculation
  • 1.1 Establish the classes of stock that impact on carcase yields
  • 1.2 Determine the variables that impact on carcase yields
2. Calculate yield of a single carcase
  • 2.1 Establish the carcase weight to be used for calculation according to workplace specifications
  • 2.2 Confirm class of stock to be assessed according to workplace requirements
  • 2.3 Identify and weigh cuts that constitute a full set
  • 2.4 Identify and weigh other meat products recovered including trim and other meat recovered
  • 2.5 Identify and weigh fat and bones including rib frames and H bone waste
  • 2.6 Calculate percentage yield of the full set, total meat, fat and bone
  • 2.7 Perform tasks in accordance with work health and safety, hygiene and workplace requirements.
3. Calculate yield of a single product
  • 3.1 Identify and weigh individual cuts to calculate yield
  • 3.2 Calculate percentage yield for each muscle group
4. Calculate carcase and product yield for a production period
  • 4.1 Identify and collect production run weights for cuts that constitute the full set
  • 4.2 Identify and collect production run weights for other meat recovered
  • 4.3 Calculate total meat yield
  • 4.4 Determine appropriate expected yields
  • 4.5 Compare results with company tolerances for differences between achieved and expected yields
5. Identify ways to correct differences between achieved and expected yields
  • 5.1 Determine potential causes of differences between actual and expected yields according to workplace specifications
  • 5.2 Report on potential methods to achieve expected yields according to workplace requirements
No information
No information
Replaced By
State Code National Code Title Type
OEZ97 AMPQUA411 Calculate carcase yield in a boning room Unit of competency