NZQA Expiring unit standard
19175 version 5
Page 1 of 4
Title
Apply beef anatomical terms to beef product cutting lines
Level
3
Credits
Purpose
4
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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19175 version 5
Page 2 of 4
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
This unit standard is
Range
terms may include but are not limited to – cranial, caudal, dorsal,
ventral, lateral,
medial, proximal, distal.
expiring
2.1
Anatomical terms are identified in terms of specified beef products.
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19175 version 5
Page 3 of 4
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.
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.
Range
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.
This unit standard is
expiring
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
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19175 version 5
Page 4 of 4
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.
This unit standard is
expiring
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016