Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Cooking methods may include:
baking
barbecuing
casseroling
frying
grilling
microwaving
roasting
stewing
stir-frying.
Meat cuts may include:
Beef
boneless:
blade or clod
bolar blade
bottom sirloin (bottom butt)
bottom sirloin triangle (tritip)
brisket
brisket (deckle off)
brisket navel end
brisket pieces (deckle)
brisket point end
brisket point end (deckle off)
brisket point end pectoral
brisket point end plate
butt set
butt tenderloin
chuck
chuck (square cut)
chuck and blade
chuck crest
chuck eye
chuck eye roll
chuck roll (long cut)
chuck tender
cube roll (rib eye roll)
diced beef
d-rump
external flank plate
eye round
flank plate steak tip
flank steak
flap meat
fore and hind cuts mixed
fore set
full rump
inside skirt
intercostals (rib fingers)
internal flank plate
knuckle
minced beef (ground)
neck
neck chain
outside
outside flat
outside meat
oyster blade
red meat
rib ends
rib set
rostbiff
rump
rump cap
shin (shank)
shin (special trim)
short rib meat
silverside
strips
tenderloin
tenderloin (side strap off)
thick skirt
thin flank or thin flank meat
thin skirt
top sirloin (top butt)
topside or inside
topside or inside (cap)
topside or inside (cap off)
bone in:
armbone shin
brisket
butt
butt (shank off)
butt (square cut)
foreleg
forequarter
hindquarter
pistola hindquarter
rib set
ribs (prepared)
shin or shank
short loin
short ribs
spare ribs
offal:
brain
brain (skinned)
cheek (papillae off)
cheek (papillae on)
head meat
heart
kidney
lips
liver
lungs
rumen pillars (mountain chain)
spleen tail
tendons
testes
thymus gland
tongue (long cut)
tongue (short cut)
tongue (short cut - special trim)
tongue (Swiss cut)
tongue (Swiss cut - special trim)
tongue root
tongue root fillet
tripe (honeycomb)
tripe (raw unscalded)
tripe (scalded)
tripe pieces (raw unscalded)
tripe pieces (scalded)
weasand meat
variety pieces:
body fat
diaphragm membrane
large intestine
ligamentum nuchae
membrane
small intestine
spinal cord
vell
Goat
bone-in:
carcase
forequarter
leg (chump on)
loin
rack
short loin
boneless
eye of loin
forequarter
leg (chump on)
leg cuts
tenderloin
offal:
brain
head meat
heart
kidney
liver
lungs
pluck
thymus gland
tongue (long cut)
tongue (short cut)
tongue blade
tongue root
tripe (raw unscalded)
tripe (scalded)
spleen
Sheep
bone-in:
assorted cuts (bone-in)
breast and flap
carcase (hogget)
carcase (lamb)
carcase (mutton)
carcase (ram)
chump
forequarter
foreshank
hindshank
lamb telescoped carcase
leg (chump on)
leg (chump on - aitch bone removed)
leg (chump on - shank off)
leg (chump off)
leg (chump off - shank off)
leg (femur bone)
loin
loin end rack
neck
rack
rack (frenched)
saddle
short loin
shoulder
shoulder (oyster cut)
shoulder rack
square cut shoulder
trunk
trunk meat cuts (mixed)
boneless:
backstrap
eye of forequarter
eye of loin
eye of rack
eye of short loin
eye of shoulder rack
eye of shoulder or neck fillet
forequarter
knuckle
leg (chump on)
leg (chump on - shank on)
leg (chump on - shank off)
leg cuts
rump (lamm rost)
side
silverside
square cut shoulder (rolled netted)
tenderloin
tenderloin (butt)
tenderloin (butt off)
topside
trunk
offal:
brain
head meat
heart
kidney
liver
lungs
pluck
thymus gland
tongue (long cut)
tongue (short cut)
tongue blade
tongue root
tripe (raw unscalded)
tripe (scalded)
Veal
bone-in:
carcase
forequarter
leg (long cut)
leg (short cut)
loin
rack
shin or shank
short loin
side
boneless:
assorted cuts
backstrap
blade
knuckle
leg (long cut)
leg (short cut)
leg set
loin
outside
rump
shoulder
silverside
tenderloin
thick flank
topside
offal:
brain
head meat
heart
kidney
liver
spleen
tail
tendons
thymus gland
tongue (long cut)
tongue (short cut)
tongue (short cut -special trim)
tongue (Swiss cut).
Explanations may:
be completed with the assistance of others
be directly related to own work and work area problem-solving
be in everyday workplace language and include mathematical language and commonly used technical terms
include information from several sources
be presented in writing using standard formats or proformas, diagrams, symbols and charts
be presented orally.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
head-wear
protective boot covers
uniforms
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant regulations
state and territory regulations regarding meat processing and food handling.
Workplace requirements may include:
enterprise ethical and customer service standards
enterprise-specific procedures
OH&S requirements
order forms
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
work instructions.
Mathematicalskills may include:
accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas
interpreting and drawing conclusions from routine charts, bar graphs and pie charts
operations involving percentages, comparisons and variations
reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers
routine estimations and calculations using a range of specified formula and procedures.
Communication skills may include:
applying numeracy skills to workplace requirements
listening and understanding
reading and interpreting workplace related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal workplace conditions.
Method of assessment
Recommended methods of assessment include:
assignment
verified work log or diary
workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.