Assessor Resource

MTMR101C
Identify species and meat cuts

Assessment tool

Version 1.0
Issue Date: May 2024


This unit is applicable to boning rooms, smallgoods manufacturing and meat retail operations.

This unit covers the skills and knowledge required to identify species and meat cuts.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

The candidate must be able to select and identify primal and secondary cuts correctly by species and cut for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing.

Where the candidate does not prepare primal cuts in their usual place of work they must complete the requirements of the Unit in an alternative work placement or in a simulated environment.

Context of, and specific resources for assessment

Assessment may occur on- or off-the-job.

Method of assessment

Recommended methods of assessment include:

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify meat cuts according to label on cartons (as appropriate)

identify primal cuts correctly by species and cut according to workplace specifications for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

apply relevant regulatory requirements

select and handle products according to Occupational Health and Safety (OH&S) requirements

select cuts correctly by species and cut according to workplace requirements for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

Identify cuts correctly by species and cut according to workplace specifications for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

select primal cuts correctly by species and cut according to workplace requirements for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

Required knowledge

Knowledge of:

primal cuts used for different cuts of meat for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

principles of product selection by species, primal and cut type for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

relevant regulatory requirements

appropriate sources of information on new species or cuts

different species and categories of meat and cuts for a minimum of three species for meat retailing and at least one species for smallgoods manufacturing

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Species may include:

beef

buffalo

crocodile

deer

emu

game meat

goat

kangaroo

pork

poultry

sheep

or any other species.

Specifications may be defined by:

customer specifications

enterprise procedures

industry standards.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Categories of meat include:

age

differentiation of classes

sex

weight.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Meat cuts are correctly identified by cut name and species according to workplace requirements and specifications. 
Meat cuts are correctly selected by cut name and species according to workplace requirements. 
Primal cuts are correctly identified by name and species according to workplace requirements. 
Primal cuts are correctly selected by name and species according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMR101C - Identify species and meat cuts
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMR101C - Identify species and meat cuts

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: