Unit of competency Outline
Date retreived
23/07/2026 5:41 AM AWST
23/07/2026 5:41 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.
Slice and trim large stock forequarter
Slice and trim large stock forequarter
Unit of competency
National Code
MTMP3057C
MTMP3057C
State Code
D8945
D8945
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
05/06/2012
Field of Education
110105 - Butchery
Original Release Date
05/06/2012
Nominal Hours
150
Description
This unit covers the skills and knowledge required to slice and trim forequarter cuts from large carcases to specification.
Notes
Elements and Performance Criteria
1. Identify specifications for cuts
- 1.1. Specifications for cuts are determined using cut descriptions according to regulatory requirements, customer and workplace requirements.
2. Slice and trim forequarter primary meat cuts into finished meat cuts
- 2.1. Primary meat cuts are sliced into finished meat cuts according to specifications and work instructions.
- 2.2. Primary meat cuts are sliced in accordance with workplace Occupational Health and Safety (OH&S) requirements including safe knife and manual handling techniques.
- 2.3. Persistent defects are reported to supervisor in accordance with work instructions.
3. Follow dropped meat procedures
- 3.1. Dropped meat procedures are followed according to workplace requirements.
4. Identify and remove defects
- 4.1. Defects are identified, removed and reported according to government regulations and workplace standards.
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.
Specifications may :
include
age
chemical lean
cutting lines
fat depth
gender
muscle groups
weight and/or length ranges
and be derived from:
AUS-MEAT
customer requirements
species
workplace requirements.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
hygiene and sanitation requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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.
Communication skills may include:
listening and understanding
reading and interpreting workplace documentation
speaking clearly and directly
sharing information
working with diverse individuals and groups.
Species may include:
beef
horse
buffalo
any other large species processed for human consumption.
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.
Specifications may :
include
age
chemical lean
cutting lines
fat depth
gender
muscle groups
weight and/or length ranges
and be derived from:
AUS-MEAT
customer requirements
species
workplace requirements.
Regulatory requirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
hygiene and sanitation requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
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.
Communication skills may include:
listening and understanding
reading and interpreting workplace documentation
speaking clearly and directly
sharing information
working with diverse individuals and groups.
Species may include:
beef
horse
buffalo
any other large species processed for human consumption.
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 at the normal rate of production for that plant.
Context of, and specific resources for assessment
Assessment must be conducted in a registered, operating meat processing plant or premises.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
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 at the normal rate of production for that plant.
Context of, and specific resources for assessment
Assessment must be conducted in a registered, operating meat processing plant or premises.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6707 | MTMP3057B | Slice and trim large stock forequarter | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ00 | AMPA3052 | Slice and trim large stock forequarter | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D599 | MTM30111 | Certificate III in Meat Processing (Boning Room) | Qualification |
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |