Unit of competency Outline

Date retreived
21/07/2026 11:17 PM AWST

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Bed dress carcase

Bed dress carcase

Unit of competency
National Code
AMPA3033
State Code
BAZ17
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
160
Description
This unit describes the skills and knowledge required to bed dress cattle, deer or buffalo.This unit is applicable to slaughter floors where hide pullers are not used and the hide is removed while the carcase is lying in a cradle. This unit may also cover bed dressing of buffalo and other large species of animals processed for either human consumption or pet food.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Position carcase
  • 1.1 Position carcase correctly in cradle to provide good access by operators in accordance with workplace requirements.
  • 1.2 Position carcase in accordance with workplace health and safety requirements.
2 Complete opening cuts
  • 2.1 Perform opening cuts in accordance with workplace requirements.
  • 2.2 Identify and meet workplace health and safety requirements.
  • 2.3 Split hide correctly from the udder/cod and to the point of the brisket with outward cuts to avoid contamination and puncturing.
  • 2.4 Flank carcase with both left and right sides split from the flank to the shoulder area.
  • 2.5 Carefully make opening cuts around both forelegs with incision from pit to hock.
  • 2.6 Clear hide from both forelegs in accordance with workplace procedures.
  • 2.7 Open hide to the neck along the length of the brisket.
  • 2.8 Clear hide from both sides of neck and deep into the neck and shoulders clearing the brisket.
3 Remove hide
  • 3.1 Remove hide employing measures and techniques to avoid damage to, or contamination of, carcase.
  • 3.2 Dispose of hide in accordance with workplace requirements.
  • 3.3 Perform all operations in accordance with workplace health and safety requirements.
No information
No information
Replaces
State Code National Code Title Type
D8931 MTMP3036C Bed dress carcase Unit of competency