NZQA Expiring unit standard
22323 version 4
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Title
Demonstrate knowledge of standard product descriptions for ovine
cuts
Level
3
Purpose
Credits
4
This unit standard is for people in the supervisory or quality
assurance role whose job is to ensure that beef meat products
comply with the written specification for AUS-MEAT National
Accreditation Standards.
People credited with this unit standard are able to identify
anatomical features of a sheep carcass, and identify ovine
products using the standard product descriptions.
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
Definition
Industry specifications – product specifications and AUS-MEAT National
Accreditation Standards relating to cuts, tolerances, product names, and yield
determination.
4
Range
Ovine products include but are not limited to – bone in – neck, breast and flap,
foreshank, hindshank, square cut, shoulder, loin, shortloin, rack, rack frenched;
boneless – eye of shortloin, eye of rack, eye of shoulder, striploin, backstrap,
tenderloin.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Identify anatomical features of a sheep carcass.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
22323 version 4
Page 2 of 3
Evidence requirements
1.1
Directions on a sheep carcass are described in accordance with the anatomical
direction format.
Range
1.2
directions include but are not limited to – dorsal, ventral, cranial,
caudal, lateral, medial, proximal, distal.
The bones on a sheep skeleton are located and identified in terms of their
relevance to industry specifications.
Range
bones include but are not limited to – vertebrae, scapula, tibia,
patella, ischium, femur, acetabulum, ribs, sternum, ulna, humerus,
radius.
1.3
Glands and cartilage on a sheep carcass are located and identified in terms of
their relevance to industry specifications.
1.4
Major muscles on a sheep carcass are located and identified in terms of their
relevance to industry specifications.
Range
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.
Outcome 2
This unit standard is
Evidence requirements
expiring
2.1
The purpose and format of product specifications are explained.
Identify ovine products using the standard product descriptions.
2.2
Ovine products are identified and described in terms of the meat cut description.
2.3
The major muscles that make up each meat cut are identified in accordance
with industry specifications.
2.4
The cutting lines for each product are identified and described in terms of the
anatomical features.
2.5
Factors that need to be altered from any given meat product to comply with the
product specification are identified.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
22323 version 4
Page 3 of 3
Replacement information
This unit standard, unit standard 19175, unit standard
19176, unit standard 19177, unit standard 22320, and
unit standard 22321 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
27 February 2006
31 December 2012
Review
2
21 July 2011
31 December 2016
Review
3
27 January 2015
31 December 2016
Rollover
4
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
expiring
Requirements for consent to assess and an outline of the moderation system that applies
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.
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