Unit of competency Outline

Date retreived
22/07/2026 9:57 AM AWST

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Locate, identify and assess meat cuts

Locate, identify and assess meat cuts

Unit of competency
National Code
AMPR319
State Code
AVW41
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.This unit is applicable to meat tradespersons who prepare and further process primal cuts.All training must be conducted in accordance Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements and hygiene standards.This unit applies to individuals who work under broad direction and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Locate cuts on a carcase
  • 1.1 Locate primal cuts on a carcase by cut name and species according to workplace requirements and specifications
  • 1.2 Locate meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • 1.3 Locate specialised cuts on a carcase by cut name and species according to workplace requirements and customer specifications
2. Identify cuts
  • 2.1 Identify meat cuts on a carcase by cut name and species according to workplace requirements and customer specifications
  • 2.2 Identify meat cuts on primals in cartons by cut name and species according to workplace requirements and customer specifications
  • 2.3 Identify cutting lines for meat cuts on primals according to workplace requirements and customer specifications
  • 2.4 Identify cutting lines for primal cuts on a carcase according to workplace requirements and customer specifications
3. Assess cuts
  • 3.1 Assess meat cuts for quality to workplace requirements and customer specifications
  • 3.2 Assess meat cuts against cut specifications to workplace requirements
  • 3.3 Assess primal cuts for quality to workplace requirements and customer specifications
  • 3.4 Assess primal cuts against cut specifications to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9079 MTMR320B Locate, identify and assess meat cuts Unit of competency