Hindquarter Beef Butchery - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $28.00 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

Description

This handbook is used in conjunction with the DVD. On completion of this unit the student will be able to: identify the hindquarter sections of beef carcass and the primal cuts derived from the hindquarter, break and bone beef hindquarter, trim and prepare primals for stage and further processing, prepare hindquarter beef cut display and trim and utilize hindquarter beef cuts. The DVD was produced in 1999.
Duration: 60 minutes.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMR101C: Identify species and meat cuts, MTMR312C: Prepare portion control to specifications, MTMR319B: Break carcases for retail sale, MTMSR201C: Prepare and slice meat cuts, MTMSR202C: Trim meat to specifications, MTMSR302C: Prepare primal cuts

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-756

TAFEshop Catalogue: 09.063.0409-E3

ISBN: 978-1-86393-231-8

TAFE SA

Related Resources


Customer Service and Sales Transactions - Meat Retail

This learning guide introduces the principles of customer service and processing sales transaction, including: acknowledge, greet and establish customer's requirements - refer customer complaints, receive and record information from customer enquiries and process sales transactions.

Learner Guide$27.50

Apply Hygiene and Sanitation Practices - Meat Retail

This learning guide explains the practice involved in personal hygiene and sanitation for workers in a retail meat establishment. At the completion of this module students will be able to: maintain a clean work area during and after operations, identify sources of contamination and spoilage and follow the hygiene and sanitation requirements for the workplace.

Learner Guide$31.25

Cure, Corn and Smoke Meat Products - Meat Retail

This practical handbook introduces the preparing, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation or meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment. The DVD was produced in 1999.
Duration: 40 minutes.

DVD$16.95
Learner Guide$28.50