NZQA Expiring unit standard
19177 version 5
Page 1 of 4
Title
Demonstrate knowledge of specifications for beef hindquarter
products
Level
3
Purpose
Credits
4
This unit standard is for people in the supervisory or quality
assurance role who are required to ensure that beef
hindquarter meat products comply with the written specification
for AUS-MEAT National Accreditation Standards.
People credited with this unit standard are able to: identify and
describe beef hindquarter products; describe the cutting lines
for beef hindquarter products; identify the muscle content of
beef hindquarter products; and describe the relationship
between points of specification and product name, and identify
and measure the points of specification for hindquarter
products.
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
This unit standard is
expiring
Definitions
Industry requirements include but are not limited to – site specific requirements,
company quality management requirements, hygiene, health and safety, regulatory
and legislative requirements.
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.
4
Range
Beef hindquarter products include but are not limited to – hindquarter, tenderloin,
tenderloin side strap off, butt tenderloin, tenderloin meat, shortloin, striploin, thin
flank, thick flank, knuckle, silverside, outside, outside flat, eye round, inside, inside
cap off, red meat, full rump, rump, rump d-trim, shin/shank, shin special trim.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19177 version 5
Page 2 of 4
Outcomes and evidence requirements
Outcome 1
Identify and describe beef hindquarter products.
Evidence requirements
1.1
Industry terminology is used to name beef hindquarter products identified by
visual assessment.
1.2
The importance of using industry terminology to identify beef hindquarter
products is described in terms of interpreting and communicating written and
industry specifications, and assessing product compliance.
1.3
The process for approving new beef hindquarter products is described in terms
of industry requirements.
1.4
Beef hindquarter products are identified and sorted in accordance with written
and industry specifications.
Range
identification includes but is not limited to – AUS-MEAT cuts
register, standapak numbers.
Outcome 2
Describe the cutting lines for beef hindquarter products.
Evidence requirements
This unit standard is
expiring
2.1
The cutting lines are described in terms of correct anatomical terms.
2.2
The importance of correctly applied cutting lines is described in terms of beef
hindquarter product description and yield, and identifying non-conforming beef
hindquarter product.
2.3
The cutting lines of one beef hindquarter product are described in terms of their
impact on the cutting lines of another beef hindquarter product.
2.4
Beef hindquarter product usage is described in terms of its relationship to
cutting lines.
2.5
The muscle content of different beef hindquarter products is described in terms
of its relationship to cutting lines.
2.6
The yield and value of the beef hindquarter product is determined in terms of
the impact of varying the quartering site.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19177 version 5
Page 3 of 4
Outcome 3
Identify the muscle content of beef hindquarter products.
Evidence requirements
3.1
The major muscles of each beef hindquarter product are identified in terms of
industry specifications.
3.2
The presence or absence of foreign muscles is identified in terms of their
features for each beef hindquarter product.
3.3
The relationship between muscle content, eating quality and product yield is
described in terms of each product.
3.4
The muscle content of the hindquarter cuts is determined in terms of the impact
of varying quartering sites.
Outcome 4
Describe the relationship between points of specification and product name, and identify
and measure the points of specification for hindquarter products.
Evidence requirements
4.1
The relationship between points of specification and product name are
described in terms of industry specifications.
4.2
The surface fat depth of the beef hindquarter product is measured to industry
tolerances.
4.3
4.4
measuring tools include but are not limited to – metal ruler, Tolan
probe.
This unit standard is
The length of muscles and tendons are measured to industry specifications.
expiring
The relationship between accurate measurement and assessment of
Range
compliance is described in terms of industry specifications.
4.5
The relationship between accurate measurement of points of specification and
importance to maximise yield is described in terms of industry specifications.
4.6
The presence of foreign muscles in relationship to points of specification is
identified in terms of industry specifications.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19177 version 5
Page 4 of 4
Replacement information
This unit standard, unit standard 19175, unit standard
19176, 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
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.
This unit standard is
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
expiring
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.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016