This unit describes the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace. It is applicable to workers in a registered meat processing premises such as a boning room, food service operations, game meat processing establishment, wholesale and retail butchery.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each competency unit's learning outcomes and performance criteria requirements, including work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - sort products by specification; - demonstrate methods of accurately classifying product by measurement and describing products to specification; - identify out-of-specification meat cuts and take corrective action according to workplace requirements; - apply relevant workplace health and safety requirements, and; - apply relevant regulatory requirements.Students will also be expected to demonstrate the following knowledge: - methods of accurately classifying product by measurement and describing products to specification; - hygiene and sanitation requirements; - consequences of out-of-specification meat cuts being packed and despatched or sold to a customer; - relevant workplace health and safety requirements; - relevant regulatory requirements, and; - cut and trim specifications employed in the workplace.

Where to next?

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