Unit of competency Outline
Date retreived
22/07/2026 9:05 AM AWST
22/07/2026 9:05 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Trim offal fat
Trim offal fat
Unit of competency
National Code
MTMP2144B
MTMP2144B
State Code
W6980
W6980
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
28/09/2007
Field of Education
110105 - Butchery
Original Release Date
28/09/2007
Nominal Hours
10
Description
This unit covers the skills and knowledge required to trim offal fat on the slaughter floor.
Notes
Elements and Performance Criteria
1. Trim excess fat from offal
- 1.1. Fat to be trimmed is identified according to workplace requirements and customer specifications.
- 1.2. Excess fat is trimmed and disposed of according to workplace and OH&S requirements.
- 1.3. Aorta is removed prior to removal of fat from around heart, where part of work instructions.
- 1.4. Connective tissue is trimmed from thick and thin skirts, where part of work instructions.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1614 | MTMP2144A | Trim offal fat | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8862 | MTMP2144C | Trim offal fat | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W302 | MTM20107 | Certificate II in Meat Processing (Abattoirs) | Qualification |