Hindquarter Beef Butchery - Meat Retail
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.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
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
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