Application
This unit describes the skills and knowledge required to grade beef to Meat Standards Australia (MSA) standards.
It is an MSA requirement that enterprises with a Level 1 licence have company graders who have a Statement of Attainment in this unit of competency or an MSA approved equivalent unit.
The skills and knowledge gained from this unit allow AUSMEAT chiller assessors to grade beef to MSA standards. MSA grading can only be carried out in MSA licensed processing establishments.
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.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Apply the MSA system | 1.1 Identify consumer preferences for eating quality traits 1.2 Identify factors impacting on eating quality |
2. Grade beef carcases to MSA standards | 2.1 Accurately identify and allocate reasons for non-compliance 2.2 Identify default inputs required for MSA grading 2.3 Assess maturity, MSA marbling, hump height, fat distribution and hide puller damage to MSA standards 2.4 Calibrate, maintain and operate equipment used for measuring ultimate pH and record calibration results 2.5 Measure ultimate pH 2.6 Identify hanging method 2.7 Record AUS-MEAT chiller assessment measurements of the carcase to be graded 2.8 Generate an eating quality outcome for graded carcases |
3. Operate MSA software and hardware to record grading details and generate eating quality outcomes | 3.1 Access and operate MSA software and hardware 3.2 Enter, store, sort, retrieve, check and validate, interpret and forward data 3.3 Generate grading reports |
4. Apply vendor declaration information to MSA grading | 4.1 Identify and interpret essential information on vendor declarations and delivery paperwork 4.2 Manage MSA vendor declarations in accordance with the MSA Standards 4.3 Activate Data Capture Unit (DCU) defaults in accordance with the vendor declaration |
5. Identify MSA graded carcase product to demonstrate traceability | 5.1 Identify system for identifying graded product 5.2 Apply slaughter floor ticket information 5.3 Identify carcases appropriately for carcase sorting and cuts harvesting |
6. Adhere to the MSA Standards Manual | 6.1 Complete all aspects of MSA grading in accordance with the Standards Manual and Licensing requirements 6.2 Grade carcases according to the MSA system 6.3 Identify and resolve grading problems |
7. Comply with workplace requirements | 7.1 Comply with applicable workplace health and safety, workplace and regulatory requirements whilst grading |
Evidence of Performance
The candidate must grade beef to Meat Standards Australia (MSA) standards.
The candidate must be viewed by the assessor or in the workplace at least once.
The candidate must:
demonstrate proficiency with all aspects of the DCU system
demonstrate proficiency with all aspects of handling MSA grading data
describe all carcase attributes that are collected
accurately assess all carcase attributes required to generate an eating quality outcome
apply an appropriate carcase identification system
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs) and problem-solving skills
apply relevant workplace health and safety, regulatory and workplace requirements
maintain currency of knowledge through independent research or professional development
apply all MSA grading reports
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
requirements of the MSA Standards Manual
carcase hanging methods and their impact on eating quality
importance of subcutaneous fat coverage
the impact of hump height and tropical breed content on eating quality
MSA marbling requirements
Determining carcase maturity
Determining hide puller damage requirements and the impact on eating quality
essential operating conditions for use of the MSA system, including the equipment required for grading
information on a carcase ticket that is necessary for MSA Grading
MSA vendor declaration system
relationship between DCU, plant boning runs, and cut x cook outcomes
how ageing affects eating quality and how its effect is incorporated onto the MSA system
MSA feedback requirements
pH requirements and the impact on eating quality
AUS-MEAT chiller assessment standards
What a MQ4 score is and its relationship with MSA bands of eating quality
link between carcase ticket information and grading results
MSA minimum requirements
Palatability Analysis Critical Control Points (PACCP) approach to eating quality
relationship between cut and cooking method
role of plant boning runs
Minimum standards for MSA livestock eligibility minimum standards for MSA grader performance
potential grading problems and suggest solutions
MSA grading reports
Assessment Conditions
Competency is to be assessed in a representative workplace environment. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements.
A minimum of three different forms of assessment must be used.
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.