Unit of competency Outline
Date retreived
22/07/2026 11:56 PM AWST
22/07/2026 11:56 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.
Perform brisket cuts
Perform brisket cuts
Unit of competency
National Code
MTMP3023B
MTMP3023B
State Code
W6686
W6686
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
18/01/2008
Field of Education
110105 - Butchery
Original Release Date
18/01/2008
Nominal Hours
40
Description
This unit covers the skills and knowledge required to perform the opening cuts for the brisket area of a carcase.
Notes
Elements and Performance Criteria
1. Open the hide or pelt
- 1.1. Hide or pelt is opened in accordance with workplace requirements.
- 1.2. Hide or pelt is opened in accordance with Occupational Health and Safety (OH&S) requirements.
2. Clear the hide or pelt
- 2.1. Hide or pelt is cleared from around both forelegs in accordance with workplace requirements.
- 2.2. Hide or pelt is cleared from brisket area following OH&S requirements to avoid the risks of damage and contamination to the carcase.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1728 | MTMP3023A | Perform brisket cuts | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8923 | MTMP3023C | Perform brisket cuts | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W310 | MTM30507 | Certificate III in Meat Processing (Slaughtering) | Qualification |