Unit of competency Outline

Date retreived
23/07/2026 7:31 AM AWST

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Make second leg opening cuts

Make second leg opening cuts

Unit of competency
National Code
MTMP3013B
State Code
W6681
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
04/08/2011
Field of Education
110105 - Butchery
Original Release Date
04/08/2011
Nominal Hours
30
Description
This unit covers the skills and knowledge required to perform second leg opening cuts on the hind leg of cattle, buffalo, camels, horses and deer.
Notes
Elements and Performance Criteria
1. Make second leg cuts
  • 1.1. Strip of hide is removed along the hock of the second leg in accordance with work instructions.
  • 1.2. Hide is opened down the inside of the second leg with minimum contamination in accordance with work instructions.
  • 1.3. OH&S requirements for the legging area are identified and complied with.
  • 1.4. Hands are washed and knives sterilised before and after trimming.
  • 1.5. Contamination is trimmed and waste disposed of in accordance with work instructions.
No information
No information
Replaces
State Code National Code Title Type
E1724 MTMP3013A Make second leg (opening) cuts Unit of competency
Replaced By
State Code National Code Title Type
D8916 MTMP3013C Make second leg opening cuts Unit of competency
No information