Unit of competency Outline
Date retreived
22/07/2026 1:29 PM AWST
22/07/2026 1:29 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.
Specify beef product using AUS-MEAT language
Specify beef product using AUS-MEAT language
Unit of competency
National Code
MTMPSR408A
MTMPSR408A
State Code
D9026
D9026
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110105 - Butchery
Original Release Date
04/08/2014
Nominal Hours
40
Description
This unit covers the skills and knowledge required to use AUS-MEAT language in defining beef specifications. Satisfactory completion of assessment conducted by AUS-MEAT is required before an individual can gain AUS-MEAT Accreditation for Beef Boning Room Standards Officers. People who have satisfactorily completed AUS-MEAT Accreditation for Beef Boning Room Standards Officers will have satisfied the requirements for this unit of competency.
Notes
Elements and Performance Criteria
1. Identify anatomical features of a beef carcase
- 1.1. Directions on a carcase are described using the anatomical direction format.
- 1.2. Bones relevant to meat specifications in a beef skeleton are located and identified.
- 1.3. Major muscles relevant to meat specifications are identified.
- 1.4. Major glands and cartilage relevant to meat specifications are identified.
2. Identify and name meat products using the standard product description
- 2.1. Nature and format of product specifications are identified.
- 2.2. Standardised cut descriptions are used and correctly spelt to name meat products.
- 2.3. Major muscles that make up each meat cut are identified.
- 2.4. Correct cutting lines for each product are identified using the correct anatomical features to describe the cutting lines.
- 2.5. What must be altered from any given meat product for it to comply with the company product specification is identified.
3. Check beef product complies with written specifications
- 3.1. Beef product compliance with written specifications is checked and principles of Quality Assurance (QA) are described.
- 3.2. Sections of the workplace QA system related to ensuring beef product compliance are described to AUS-MEAT product description requirements.
- 3.3. Non-conforming product is defined and described in relation to workplace requirements.
- 3.4. Critical Control Points (CCPs) are identified and monitored in accordance with workplace requirements.
4. Assess product compliance
- 4.1. Product compliance with written specifications is assessed in accordance with workplace and AUS-MEAT product description requirements.
- 4.2. Product description given in written specifications is identified and explained.
- 4.3. Corrective action is taken in the event of non-conformance to beef product specifications.
5. Measure and check product compliance against written specifications
- 5.1. Cutting lines and muscle content is checked in accordance with written specifications.
- 5.2. Non-conforming product that can be made to comply with the specification is identified.
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:
approval system
AUS-MEAT
communication
measurement
technical accuracy.
Muscles may include cuts from:
forequarter (major)
hindquarter (major).
Beef product may include:
muscle content
points of specification
product compliance
product name.
Workplacerequirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Measurement and checking may include:
data collection
frequency
interpreting data
monitoring sheets
non-conforming products
sample size
taking measurements.
Communication skills may include:
applying numeracy skills to workplace requirements
interpreting the needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
writing to audience needs.
Problem-solving skills may involve:
applying a range of strategies in problem-solving
developing practical and creative solutions to workplace problems
solving problems individually or in teams
testing assumptions and taking context into account
using numeracy skills to solve problems.
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
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.
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:
approval system
AUS-MEAT
communication
measurement
technical accuracy.
Muscles may include cuts from:
forequarter (major)
hindquarter (major).
Beef product may include:
muscle content
points of specification
product compliance
product name.
Workplacerequirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Measurement and checking may include:
data collection
frequency
interpreting data
monitoring sheets
non-conforming products
sample size
taking measurements.
Communication skills may include:
applying numeracy skills to workplace requirements
interpreting the needs of internal or external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
writing to audience needs.
Problem-solving skills may involve:
applying a range of strategies in problem-solving
developing practical and creative solutions to workplace problems
solving problems individually or in teams
testing assumptions and taking context into account
using numeracy skills to solve problems.
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
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.
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 normal enterprise or production conditions.
Context of and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions.
Method of assessment
Recommended methods of assessment include:
completion of standard AUS-MEAT assessment
workplace demonstration
quiz of underpinning knowledge
workplace referee 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 normal enterprise or production conditions.
Context of and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions.
Method of assessment
Recommended methods of assessment include:
completion of standard AUS-MEAT assessment
workplace demonstration
quiz of underpinning knowledge
workplace referee 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 |
|---|---|---|---|
| AVW08 | AMPX415 | Specify beef product using AUS-MEAT language | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |