Unit of competency Outline
Date retreived
22/07/2026 5:37 PM AWST
22/07/2026 5:37 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.
Utilise the Meat Standards Australia system for beef to meet customer requirements
Utilise the Meat Standards Australia system for beef to meet customer requirements
Unit of competency
National Code
MTMR316A
MTMR316A
State Code
W6808
W6808
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
09/07/2008
Field of Education
030307 - Food Processing Technology
Original Release Date
09/07/2008
Nominal Hours
80
Description
This unit covers the skills and knowledge required to utilise the Meats Standards Australia (MSA) system in order to improve demand for beef products and achieve an associated shift in price and volume.Participants in the MSA program must be licensed to use the Trade Mark and Certified products.
Notes
Elements and Performance Criteria
1. Implement the MSA system
- 1.1. MSA grading system is described.
- 1.2. Factors that affect eating quality are identified.
- 1.3. Product is cut correctly for each approved cooking method.
- 1.4. Product categories in line with AUS-MEAT and MSA requirements are identified.
2. Describe the licensing requirements for an MSA end user
- 2.1. MSA Standards Manual for Trade Mark Usage is used appropriately.
- 2.2. Carton end panels and butcher body labels are interpreted accurately.
- 2.3. MSA customer complaint system is described.
3. Explore increased value through the seaming out of primals
- 3.1. Beef primals and sub-primal cuts are identified.
- 3.2. Beef primals are value-added by seaming into individual muscles.
- 3.3. Product is prepared according to MSA approved eating quality and cooking methods.
4. Investigate potential profits through seaming of primals into sub-primals
- 4.1. Variation in yield differences between preparing product traditionally versus value-adding through seaming is investigated.
- 4.2. Gross profit of preparing product traditionally versus value-adding through seaming is investigated.
- 4.3. Differences in portion sizes between traditionally prepared product and value-added product are demonstrated.
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.
MSA system may include:
carcases that have been graded in accordance with the MSA Standards Manual for Processors
approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for MSA Processors.
MSA requirements include:
MSA Standards Manual for Saleyard Consignment
MSA Standards Manual for Processors
MSA Standards Manual for Trade Mark Usage.
Licensing requirements include:
that the enterprise must be MSA licensed and the system must be maintained at all times if claims are being made against the MSA trade mark.
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
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
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 Australian Standards
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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.
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.
MSA system may include:
carcases that have been graded in accordance with the MSA Standards Manual for Processors
approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for MSA Processors.
MSA requirements include:
MSA Standards Manual for Saleyard Consignment
MSA Standards Manual for Processors
MSA Standards Manual for Trade Mark Usage.
Licensing requirements include:
that the enterprise must be MSA licensed and the system must be maintained at all times if claims are being made against the MSA trade mark.
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
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
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 Australian Standards
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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 operating conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
simulation
workplace demonstration
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.
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 operating conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
simulation
workplace demonstration
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9075 | MTMR316B | Utilise the Meat Standards Australia system for beef to meet customer requirements | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W312 | MTM30807 | Certificate III in Meat Processing (Meat Retailing) | Qualification |