Application
This unit describes the skills and knowledge required to dry age meat.
This unit is applicable to meat retailing.
This unit should be delivered and assessed using appropriate dry ageing equipment and controlled environments.
All relevant food safety regulations must be followed when delivering and assessing this unit.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Prepare for dry ageing | 1.1 Explain the purpose of dry ageing 1.2 Describe the optimum dry aged product 1.3 Describe the dry ageing process 1.4 Explain the difference between dry ageing and wet ageing 1.5 Describe the regulatory requirements for storage and processing |
2. Prepare and assess dry ageing equipment | 2.1 Prepare dry ageing cabinets and equipment following manufacturers’ guidelines 2.2 Explain the temperature, humidity and air-flow requirements for an effective dry ageing process 2.3 Check dry ageing cabinets and equipment for faults 2.4 Sanitise dry ageing equipment according to workplace requirements |
3. Select meat for dry ageing | 3.1 Select suitable meat for dry ageing according to workplace, and regulatory 3.2 Identify meat with the correct characteristics for dry ageing |
4. Prepare meat for dry ageing | 4.1 Prepare meat to workplace, workplace health and safety, QA and regulatory requirements 4.2 Identify sub- standard or contaminated product and take corrective action 4.3 Correctly place product in dry age cabinets to allow adequate air circulation 4.4 Space product according to workplace and manufacturers specifications |
5. Monitor the dry ageing process | 5.1 Dry age meat according to workplace, workplace health and safety, QA and regulatory requirements 5.2 Monitor and record temperature during dry age process 5.3 Perform testing according to regulatory requirements 5.4 Monitor dry ageing process regularly and take appropriate corrective action as required |
6. Prepare dry aged meat for sale | 6.1 Prepare dry aged meat for sale according to workplace, workplace health and safety, QA and regulatory requirements 6.2 Trim meat, fat and bone to workplace requirements 6.3 Identify sub- standard or contaminated product and take corrective action |
7. Cost and price dry aged meat | 7.1 Determine actual cost of dry aged meat by weighing product before dry ageing compared to finished saleable product 7.2 Calculate sale price to achieve required return according to enterprise targets and goals 7.3 Calculate yield of dry aged meat |
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal operating conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
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.