Unit of competency Outline

Date retreived
22/07/2026 1:16 PM AWST

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Use standard product descriptions - beef

Use standard product descriptions - beef

Unit of competency
National Code
AMPABA304
State Code
OFA59
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110105 - Butchery
Original Release Date
21/06/2023
Nominal Hours
40
Description
This unit describes the skills and knowledge required to utilise a standardised meat product description language, such as AUS-MEAT, to describe beef products.This unit applies to individuals who work in meat processing, particularly in boning rooms. It is designed to provide slicers, boners and packers with an understanding of how a standardised product description system is used in a workplace.This unit does not have to be delivered as part of an AUS-MEAT course (language). However, it does align with the AUS-MEAT Statement of Attainment for the Beef Specification course.This unit must not be delivered in the same qualification with AMPQUA412 Specify beef product using AUS-MEAT language.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify anatomical features of a beef carcase
  • 1.1 Describe parts on a carcase using the anatomical direction format
  • 1.2 Locate and identify bones relevant to meat specifications in a beef skeleton
  • 1.3 Locate and identify relevant lymph nodes and cartilage on a beef carcase
  • 1.4 Locate and identify muscles relevant to beef specifications
2. Identify and name meat products using the standard product description
  • 2.1 Identify the standard beef product descriptions and their format
  • 2.2 Identify and follow workplace health and safety, food safety and regulatory requirements when working with carcases and meat product
  • 2.3 Identify and name meat products using the standardised description of the meat cut
  • 2.4 Identify major muscles that make up each meat product
  • 2.5 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines and site procedures
  • 2.6 Identify product that does not conform to product specification
  • 2.7 Identify changes required for any given meat product to ensure compliance with the product description
No information
No information
Replaces
State Code National Code Title Type
BAY72 AMPA3094 Use standard product descriptions - beef Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification