Make first leg opening cuts

Unit of competency Outline

Date retreived
23/07/2026 7:34 AM 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
MTMP3012B

State Code
W6680

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

Description

This unit covers the skills and knowledge required to perform first leg opening cuts and to remove udders, pizzles and testicles of cattle, buffalo, deer, camels and horses.

Notes

Elements and Performance Criteria

1. Make first leg cuts

1.1. Strip of hide is removed along the hock of the first leg in accordance with work instructions.
1.2. Hide is opened down the inside of the first leg with minimum contamination in accordance with work instructions.
1.3. Compliance with Occupational Health and Safety (OH&S) requirements for the legging area is maintained.
1.4. Udders are completely removed from lactating females leaving supramammary lymph nodes in accordance with work instructions.
1.5. Pizzles and testicles are removed in males in accordance with work instructions.
1.6. Hands are washed and knives sterilised before and after trimming.
1.7. Milk spillage or any other contamination is trimmed and waste disposed of in accordance with work instructions.

No information

Replaces

State Code	National Code	Title	Type
E1723	MTMP3012A	Make first leg (opening) cuts	Unit of competency

Replaced By

State Code	National Code	Title	Type
D8915	MTMP3012C	Make first leg opening cuts	Unit of competency