Specify beef product using AUS-MEAT language

Unit of competency Outline

Date retreived
22/07/2026 10:48 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.

Unit of competency

National Code
AMPQUA412

State Code
OFA56

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

Description

This unit describes 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. This unit prepares workers to work with beef cuts, specifications and cutting lines. Individuals will be directly involved in demonstration and explanation of:achieving maximum yields and returnsbasic anatomycutting linesdetecting and recording defectsproduct descriptionspecifications and verification.This unit must not be delivered in the same qualification with AMPABA304 Use standard product descriptions - beef.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 Identify directions on a carcase using anatomical direction format
1.2 Locate and identify bones relevant to meat specifications in a beef skeleton
1.3 Identify major muscles relevant to meat specifications
1.4 Identify major glands and cartilage relevant to meat specifications

2. Identify and name meat products using the standard product description

2.1 Identify the nature and format of product specifications
2.2 Use standardised cut descriptions for naming meat products
2.3 Identify major muscles that make up each meat cut
2.4 Identify correct cutting lines for each product, and use the correct anatomical features to describe them
2.5 Identify necessary alterations for any given meat product to comply with workplace product specifications
2.6 Check water quality and confirm for use

3. Check beef product compliance with written specifications

3.1 Check beef product compliance with written specifications and describe principles of quality assurance (QA)
3.2 Identify and describe sections of the workplace QA system related to ensuring beef product complies with AUS-MEAT product description requirements
3.3 Define and describe non-conforming products in relation to workplace requirement
3.4 Transfer washed materials for further processing or packaging
3.5 Identify variation in equipment operation and report maintenance requirements
3.6 Identify, rectify or report out-of-specification product or process outcomes
3.7 Maintain the work area according to workplace procedures, food safety and work health and safety requirements
3.8 Maintain workplace records in required format

4. Assess product compliance

4.1 Assess product compliance with written specifications according to workplace and AUS-MEAT product description requirements
4.2 Identify and explain product descriptions given in written specifications
4.3 Take corrective action in the event of non-conformance with beef product specifications

5. Measure and check product compliance against written specifications

5.1 Check cutting lines and muscle content according to written specifications
5.2 Identify non-conforming product that can be altered to comply with relevant specifications

No information

Replaces

State Code	National Code	Title	Type
AVW08	AMPX415	Specify beef product using AUS-MEAT language	Unit of competency

State Code	National Code	Title	Type
BIZ4	AMP40222	Certificate IV in Meat Processing	Qualification