Calculate carcase yield in a boning room

Unit of competency Outline

Date retreived
22/07/2026 2:09 PM 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.

Unit of competency

National Code
AMPQUA411

State Code
OEZ97

TGA Status
Current

DTWD Status
Approved

Current Release Number
1.00

Current Release Date
24/01/2023

View on TGA

State Implementation and Classification

Approved Date

21/06/2023

Field of Education

110105 - Butchery

Original Release Date

21/06/2023

Nominal Hours

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 animal. Individuals work under broad direction and take responsibility for their own work, and provide and communicate solutions to a range of predictable problems.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Notes

Elements and Performance Criteria

1. Prepare for work

1.1 Establish the classes of animal that impact on carcase yields
1.2 Determine the variables that impact on carcase yields
1.3 Identify health, safety and food safety hazards for the work task, and implement control measures

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 animal 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 according to 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

Replaces

State Code	National Code	Title	Type
BBH67	AMPX312	Calculate carcase yield in a boning room	Unit of competency

State Code	National Code	Title	Type
BIZ4	AMP40222	Certificate IV in Meat Processing	Qualification