Hindquarter Beef Butchery - Meat Retail

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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

Competency Field
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 © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-756

TAFE SA

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