This unit describes the skills and knowledge required to locate, identify and assess cuts on a carcase.

This unit is applicable to meat tradespersons who prepare and further process primal cuts.

All training must be conducted in accordance Australian meat industry standards and regulations.

All work should be carried out in accordance with workplace requirements and hygiene standards.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

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