6991 version 4
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Level 4
Credits 22
Purpose People credited with this unit standard are able to: assess quality of carcass meat and primal cuts, and determine yield ratios; determine meat cuts; and demonstrate the knowledge which underpins assessing quality and determining use of carcass meat and primal cuts.
Subfield Meat Processing
Domain
Status
Status date
Date version published
Meat Retailing
Registered
18 June 2010
18 June 2010
Planned review date
Entry information
31 December 2014
Open.
Accreditation Evaluation of documentation and visit by NZQA and industry.
Standard setting body (SSB) Competenz
Accreditation and Moderation Action Plan (AMAP) reference 0094
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1 Legislative and regulatory requirements applicable to this unit standard include: Food
Act 1981, Food Hygiene Regulations 1974, Biosecurity Act 1993, Animal Products
Act 1999, and Animal Products (Ancillary and Transitional Provisions) Act 1999.
Codes of Practice also relevant to this unit standard include the Australia
New Zealand Food Standards Code , available at http://www.foodstandards.govt.nz.
2 Workplace specifications and procedures include manufacturer's specifications where appropriate.
3 Products used for this unit standard are bovine, ovine, porcine, and poultry.
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New Zealand Qualifications Authority 2020

6991 version 4
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Element 1
Assess quality of carcass meat and primal cuts, and determine yield ratios.
Performance criteria
1.1 Quality is assessed in accordance with workplace specifications and legislative requirements.
Range classification, conformation, finish, sex, weight.
1.2
Element 2
Yield ratios are determined in accordance with workplace specifications.
Determine meat cuts.
Performance criteria
2.1 Meat cuts chosen for carcass and primal cuts conform to workplace specifications.
Range percentage yield, type and quantity of cut, quality, selling price, classification, sales targets, product description match.
Element 3
Demonstrate the knowledge which underpins assessing quality and determining use of carcass meat and primal cuts.
Performance criteria
3.1 The characteristics of breeds used in the production of retail meat for sale in the domestic market are identified.
Range at least four breeds of – cattle, sheep, pigs.
3.2 The factors which determine the condition and quality of meat prior to and following slaughter are described.
Range age, sex, conformation, finish, accelerated conditioning and aging, nourishment, exercise, castration, stress, slaughter methods, rigor mortis, pH level, storage.
3.3 Classifications are explained in relation to the assessment of carcass meat quality.
3.4 Explanation is given of how cuts, portions and yield vary for different classifications of the same species and how this affects profit.
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New Zealand Qualifications Authority 2020

6991 version 4
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3.5 The anatomy of dressed carcasses is described and the standard retail cuts are located on the carcass using the terminology of the trade.
Range bones, muscles, connective tissue, covering fat, muscle fat, edible by-products.
3.6 Retail cuts are described in relation to the appropriate primal cuts and their suitability for specific uses.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP 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 Competenz info@competenz.org.nz if you wish to suggest changes to the content of this unit standard.
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New Zealand Qualifications Authority 2020