This unit describes the skills and knowledge required to identify, select and purchase livestock according to customer requirements and within enterprise livestock budgets. The selection, purchase and transport of livestock has implications for product quality and enterprise profitability.

In a meat industry context, individuals working at this level exercise considerable responsibility and accountability within enterprise structures and are required to make primary contributions to the values, goals and operations of the enterprise.

This unit is of particular interest to livestock buyers but may also have relevance for production and finance personnel.

All work in this area must be conducted in the context of Australian meat industry standards and regulations.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.