Unit of competency Outline
Date retreived
22/07/2026 11:00 AM AWST
22/07/2026 11:00 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.
Identify cuts and specifications
Identify cuts and specifications
Unit of competency
National Code
MTMP2074B
MTMP2074B
State Code
W6944
W6944
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
18/01/2008
Field of Education
110105 - Butchery
Original Release Date
18/01/2008
Nominal Hours
60
Description
This unit covers the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.
Notes
Elements and Performance Criteria
1. Identify meat cut specifications
- 1.1. Elements of meat cut specification are identified and explained.
- 1.2. Products are described to specification according to workplace procedures and customer requirements.
2. Select products
- 2.1. Products are correctly sorted and selected by specification according to workplace requirements.
- 2.2. Products are accurately measured to specification according to workplace procedures.
- 2.3. Out-of-specification product is identified and corrective action is taken according to work instructions.
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1571 | MTMP2074A | Identify cuts and specifications | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8827 | MTMP2074C | Identify cuts and specifications | Unit of competency |