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Title / Apply beef anatomical terms to beef product cutting lines
Level / 3 / Credits / 4
Purpose / This unit standard is for people in the supervisory role who are required to understand the terminology used for beef meat products to meet AUS-MEAT National Accreditation Standards.
People credited with this unit standard are able to: describe the skeletal structure and anatomical features of a beef carcass as they relate to beef product cutting lines; describe the anatomical terms used for beef product cutting lines and preparing beef product; and identify the major muscles of a beef carcass as they relate to beef product names, cutting lines, and consumption.
Classification / Meat Processing > Meat Industry Generic
Available grade / Achieved
Explanatory notes
1 Legislation relevant to this unit standard includes but is not limited to – Animal Products Act 1999.
2 Resource documents include but are not limited to – AUS-MEAT National Accreditation Standards, available at http://www.ausmeat.com.au/.
3 Definitions
Written specifications – product specifications set by the customer and customer country requirements and AUS-MEAT National Accreditation Standards relating to cuts, weights, presentation, and packaging.
Industry specifications – product specifications and AUS-MEAT National Accreditation Standards relating to cuts, tolerances, product names, and yield determination.
Outcomes and evidence requirements
Outcome 1
Describe the skeletal structure and anatomical features of a beef carcass as they relate to beef product cutting lines.
Evidence requirements
1.1 The vertebrae are described in terms of their relationship to the different areas of the beef carcass.
1.2 The pelvic girdle bones are described in terms of their relevance to beef cutting lines.
1.3 The bones of the beef fore and hind leg are described in terms of their relationship to the cutting lines for beef product.
1.4 The ribs are identified in terms of their relationship to the cutting lines of both fore and hindquarter beef products.
1.5 Cutting positions are identified in terms of the beef carcass quartering site.
1.6 Anatomical features are identified in terms of specified cutting lines.
Outcome 2
Describe the anatomical terms used for beef product cutting lines and preparing beef product.
Evidence requirements
2.1 Anatomical terms are identified in terms of specified beef products.
Range terms may include but are not limited to – cranial, caudal, dorsal, ventral, lateral, medial, proximal, distal.
2.2 Anatomical terms are described in terms of their importance in beef product descriptions and written and industry specifications for beef products.
2.3 Cutting directions for the fore and hind legs are described in terms of their difference to those for the torso.
Outcome 3
Identify the major muscles of a beef carcass as they relate to beef product names, cutting lines, and consumption.
Evidence requirements
3.1 The major muscles are identified in terms of the forequarter, the hindquarter, the shoulder blade and the hind limb.
Range muscles may include but are not limited to – m. longissimus dorsi, m. spinalis, m. supraspinatus, m. infraspinatus, m. trapezius, m. latissimus dorsi, m. surratus ventralis, m. pectoralis, m. profundus, m. transverses abdominis, m. rectus abdominis, m. pectoralis profundus, m. pectoralis superficialis, m. rectus abdominis, m. gluteus medias, m. gluteus biceps, m. semimembranosus, m. semitendinosus, m. tensor fasciae latae, m. rectus femorus, m. internal oblique abdominis, m. psoas major, m. psoas minor.
3.2 The muscle content of products is identified in terms of the impacts of varying the quartering site.
3.3 Individual muscles are identified in terms of their position and features.
3.4 The value of the beef product is determined in terms of the muscle content.
3.5 Customer usage of beef products is determined in terms of cutting lines and muscle composition.
Replacement information / This unit standard, unit standard 19176, unit standard 19177, unit standard 22320, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for Assessment /Registration / 1 / 24 January 2002 / 31 December 2012
Review / 2 / 20 June 2006 / 31 December 2012
Review / 3 / 21 July 2011 / 31 December 2016
Review / 4 / 27 January 2015 / 31 December 2016
Rollover / 5 / 17 September 2015 / 31 December 2018
Consent and Moderation Requirements (CMR) reference / 0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Primary Industry Training OrganisationSSB Code 101558 / Ó New Zealand Qualifications Authority 2015 / / New Zealand Qualifications Aut