Unit of competency Outline

Date retreived
21/07/2026 11:41 PM AWST

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Bone large stock carcase hindquarter

Bone large stock carcase hindquarter

Unit of competency
National Code
MTMP3056B
State Code
W6706
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
28/09/2007
Field of Education
110105 - Butchery
Original Release Date
28/09/2007
Nominal Hours
150
Description
This unit covers the skills and knowledge required to remove primal cuts from the hindquarter of large stock carcases, including beef, horse and buffalo.
Notes
Elements and Performance Criteria
1. Identify specifications for cuts
  • 1.1. Specifications for hindquarter cuts, including those from the silverside, rumps and flanks, are identified using cut descriptions according to regulatory requirements, customer and workplace requirements.
2. Remove primal cuts from hindquarter of carcase
  • 2.1. Primal cuts are removed from the hindquarter including those from the silverside, rumps and flanks according to work instructions and specifications.
  • 2.2. Product is boned in accordance with Occupational Health and Safety (OH&S) requirements including the use of safe manual handling techniques and the safe and effective use of a knife.
  • 2.3. Primal lines are cut in compliance with regulatory requirements.
  • 2.4. Meat safety and quality hazards are dealt with according to work instructions procedures.
  • 2.5. Primals are cut to maximise yield.
3. Identify and remove defects
  • 3.1. Defects and contamination are trimmed and dealt with according to workplace requirements.
  • 3.2. Persistent defects are reported to supervisors in accordance with work instructions.
No information
No information
Replaces
State Code National Code Title Type
E1506 MTMP3056A Bone carcase - hindquarter Unit of competency
Replaced By
State Code National Code Title Type
D8944 MTMP3056C Bone large stock carcase - hindquarter Unit of competency
State Code National Code Title Type
W306 MTM30107 Certificate III in Meat Processing (Boning Room) Qualification