Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare for dry ageing
   • Explain the purpose of dry ageing
   • Describe the optimum dry aged product
   • Describe the dry ageing process
   • Explain the difference between dry ageing and wet ageing
   • Describe the regulatory requirements for storage and processing
2. Prepare and assess dry ageing equipment
   • Prepare dry ageing cabinets and equipment following manufacturers’ guidelines
   • Explain the temperature, humidity and air-flow requirements for an effective dry ageing process
   • Check dry ageing cabinets and equipment for faults
   • Sanitise dry ageing equipment according to workplace requirements
3. Select meat for dry ageing
   • Select suitable meat for dry ageing according to workplace, and regulatory
   • Identify meat with the correct characteristics for dry ageing
4. Prepare meat for dry ageing
   • Prepare meat to workplace, workplace health and safety, QA and regulatory requirements
   • Identify sub- standard or contaminated product and take corrective action
   • Correctly place product in dry age cabinets to allow adequate air circulation
   • Space product according to workplace and manufacturers specifications
5. Monitor the dry ageing process
   • Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements
   • Monitor and record temperature during dry age process
   • Perform testing according to regulatory requirements
   • Monitor dry ageing process regularly and take appropriate corrective action as required
6. Prepare dry aged meat for sale
   • Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements
   • Trim meat, fat and bone to workplace requirements
   • Identify sub- standard or contaminated product and take corrective action
7. Cost and price dry aged meat
   • Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product
   • Calculate sale price to achieve required return according to enterprise targets and goals
   • Calculate yield of dry aged meat

Range Statement

---

Performance Evidence

The candidate must undertake the entire process of dry ageing in a registered meat retail premises or simulated environment using appropriate dry ageing cabinets and equipment that meet all relevant regulatory requirements.

The candidate must:

check, prepare and sanitise dry ageing cabinets and equipment prior to use

select, weigh and prepare suitable meat for dry ageing to workplace requirements

follow workplace health and safety, regulatory and for dry ageing meat

demonstrate familiarity with regulatory requirements related to dry ageing meat products

identify sub- standard or contaminated product throughout the entire dry ageing process and take corrective action

hang/store meat for dry ageing appropriately

monitor and record temperatures throughout the dry ageing process

undertake testing according to regulatory requirements

store dry-aged meat according to regulatory requirements

follow manufacturers’, workplace health and safety and hygiene and sanitation requirements for the use of machines and equipment used in the dry ageing process

prepare dry aged meat for retail sale including:

boning carcase or primal

trimming fat

trimming dried surfaces

slicing

identify the contamination risk associated with dry aged meat and take appropriate control measures

calculate yield of dry aged meat

cost and price dry aged meat

---

Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

food safety and hygiene relevant to dry ageing of meat

purpose of dry ageing

difference between dry ageing and wet ageing processes

cleaning and sanitation procedures for dry ageing cabinets and equipment

possible effects on health of inadequate dry ageing processes

possible effects of temperature fluctuations, humidity levels and air circulation on product

workplace health and safety, regulatory and quality assurance requirements for dry ageing meat

characteristics of meat that are suitable for dry ageing

the effects of enzymes during dry ageing on meat proteins and connective tissue

correct temperature and storage conditions for dry ageing meat

cross contamination risks and controls

workplace and regulatory requirements for recording information during the dry age process

mathematical skills relevant to the task

---