Unit of competency Outline

Date retreived
22/07/2026 1:59 PM AWST

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Identify species and meat cuts

Identify species and meat cuts

Unit of competency
National Code
AMPR101
State Code
AVW78
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to identify species and meat cuts.This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work should be carried out to comply with workplace requirements.This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify meat cuts
  • 1.1 Correctly identify meat cuts by cut name and species according to workplace requirements and specifications
  • 1.2 Correctly select meat cuts by cut name and species according to workplace requirements
2. Identify primal cuts
  • 2.1 Correctly identify primal cuts by name and species according to workplace requirements
  • 2.2 Correctly select primal cuts by name and species according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9042 MTMR101C Identify species and meat cuts Unit of competency
Replaced By
State Code National Code Title Type
OFI26 AMPRET202 Identify species and meat cuts Unit of competency