Unit of competency Outline

Date retreived
22/07/2026 9:10 PM AWST

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Use standard product descriptions - beef

Use standard product descriptions - beef

Unit of competency
National Code
AMPA3094
State Code
BAY72
TGA Status
Replaced
DTWD Status
Replaced
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
40
Description
This unit describes the skills and knowledge required to utilise a standardised meat product description language such as AUS-MEAT.This unit is designed to give workers in boning rooms an understanding of how a standardised product description language is used for beef products. It can be used to increase the skills of packers, slicers and boners. 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.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. Identify anatomical features of a beef carcase
  • 1.1 Describe directions 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 glands 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 Explain nature and format of product specifications
  • 2.2 Correctly identify, name and spell meat products using the standardised cut description
  • 2.3 Identify major muscles that make up each meat cut
  • 2.4 Identify correct cutting lines for each product using the anatomical terms to describe cutting lines
  • 2.5 Identify necessary changes required for any given meat product to comply with the company product description
No information
No information
Replaces
State Code National Code Title Type
D8974 MTMP3100B Use standard product descriptions - beef Unit of competency
Replaced By
State Code National Code Title Type
OFA59 AMPABA304 Use standard product descriptions - beef Unit of competency