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Title / Demonstrate knowledge of carcass classification, cuts to specifications, and carcass yield
Level / 4 / Credits / 10
Purpose / This unit standard is forexperienced boners employed in a meat processing operation.
People credited with this unit standard are able to demonstrate knowledge of: the carcass classification system; major muscles and fat content of a dressed carcass; the specified cutting lines in relation to a dressed carcass; and yield in relation to company and customer specifications.
Classification / Meat Processing > Boning Operations
Available grade / Achieved
Explanatory notes
1Resource documents include but are not limited to – Industry Standard 6/Industry Agreed Standard 6 (IS6/IAS6) – Processing of Edible Product,available from theMinistry for Primary Industries at
2Definitions
Company specifications – product specifications set by the company relating to cuts, weights, presentation, and packaging.
Customer specifications – product specifications set by clients relating to cuts, weights, presentation, and packaging.
Operator – the candidate being assessed against this unit standard.
Organisational requirements – instructions to staff on policies and procedures thatare documented in memo, electronic, or manual format and available in the workplace.
Quality requirements – customer requirements regarding shape, trimming, colour, and weight.
3Range
Yield requirements – maximum allowable fat cover, shape, cutting/boning lines, extraneous material removal.
Carcass typemay include but is not limited to – steer and heifer, prime cow, mature cow, bull, lamb, mutton.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the carcass classification system.
Evidence requirements
1.1The type of carcass classification system used in a meat processing operation is outlined in terms of company processing requirements.
1.2The components of the classification system are explained for a given carcass type.
Rangecomponentsinclude but arenot limited to –fat content, maturity, sex, muscling.
1.3The fat classes for export carcasses are outlined for a given carcass type.
1.4Muscling classes are outlined for a given carcass type.
1.5The relationship between carcass ‘cold weight’ and ‘hot weight’ is explained in terms of organisational requirements.
1.6The standard carcass trim is explained in terms of organisationalrequirements.
1.7The relationship between carcass classification and expected product yield is compared in terms of organisational requirements.
Outcome 2
Demonstrate knowledge of major muscles and fat content of a dressed carcass.
Evidence requirements
2.1Muscle is described in terms of structure, composition, and its relationship to tenderness.
2.2Individual muscles are identified in terms of their position and features.
Rangemuscles 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.
2.3The value of the meat product is explained in terms of the muscle type.
2.4Fat cover, and inter- and intra-muscular fat are located and described for adressed carcass for a given carcass type.
2.5The relationship between muscle content, eating quality, and product yield is compared in terms of each product produced in the candidate’s workplace.
Outcome 3
Demonstrate knowledge of the specified cutting lines in relation to a dressed carcass.
Evidence requirements
3.1Cutting lines for the dressed carcass are identified using anatomical terms for a given carcass type.
Rangecutting lines include but are not limited to – pelvic girdle, fore and hind leg, ribs, brisket, flank, neck.
3.2Names and locations of standard cuts are identified using industry accepted terminology.
3.3The range of products able to be collected from standard cuts isoutlined using industry accepted terminology.
Outcome 4
Demonstrate knowledge of yield in relation to company and customer specifications.
Evidence requirements
4.1The relationship between the accuracy of cuts and yield is described in terms of company and customer specifications.
4.2The methods for measuring surface fat depth are explained in terms of organisational requirements.
4.3The relationship between the accuracy of measurement and assessment of compliance is described in terms of company specifications and yield requirements.
4.4The impact of varying the cutting site is explained in terms of the effect on yield and value of meat product.
4.5Yield is calculated as a percentage of the carcass weight for a given carcass type.
4.6The importance of correctly applied cutting lines is explained in terms of meat product description and yield, and identifying non-conforming product.
Planned review date / 31 December 2019Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 19 May 2008 / 31 December 2012
Review / 2 / 21 July 2011 / 31 December 2018
Review / 3 / 27 January 2015 / N/A
Revision / 4 / 17 September 2015 / N/A
Consent and Moderation Requirements (CMR) reference / 0033
This CMR can be accessed at
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.
Comments on this unit standard
Please contact the Primary Industry Training you wish to suggest changes to the content of this unit standard.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2019