Identify cuts and specifications

Unit of competency Outline

Information current as of
13/09/2026 12:49 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
MTMP2074B

State Code
W6944

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
1.00

Current Release Date
01/02/2008

View on TGA

State Implementation and Classification

Approved Date

18/01/2008

Original Release Date

01/02/2008

Nominal Hours

Field of Education

110105 - Butchery

Description

This unit covers the skills and knowledge required to accurately identify and select the meat cuts sliced and packed or retailed at a particular workplace.

General notes

N/A

Elements and Performance Criteria

1. Identify meat cut specifications

1.1. Elements of meat cut specification are identified and explained.
1.2. Products are described to specification according to workplace procedures and customer requirements.

2. Select products

2.1. Products are correctly sorted and selected by specification according to workplace requirements.
2.2. Products are accurately measured to specification according to workplace procedures.
2.3. Out-of-specification product is identified and corrective action is taken according to work instructions.

No information

Replaces

State Code	National Code	Title	Type
E1571	MTMP2074A	Identify cuts and specifications	Unit of competency

Replaced By

State Code	National Code	Title	Type
D8827	MTMP2074C	Identify cuts and specifications	Unit of competency