Lamb Butchery - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $29.00 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

Description

This practical handbook introduces the classification and various cuts which can be obtained from a sheep carcass. The DVD presents various methods of breaking a lamb carcass including the preparation, slicing, cutting, boning, rolling and trimming of all traditional lamb cuts. The DVD was produced in 1999.
Duration: 48 minutes.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMPR201B: Prepare and operate bandsaw, MTMR101B: Identify species and meat cuts, MTMR102B: Trim meat for further processing, MTMR201B: Break and cut product using a bandsaw, MTMR309B: Prepare roll sew and net meat, MTMR319A: Break carcases for retail sale, MTMSR301B: Break carcase into primal cuts

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-758

TAFEshop Catalogue: 09.063.0410-E2

ISBN: 978-1-86393-237-0

TAFE SA

Related Resources


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.

DVD$16.95
Learner Guide$28.00

Prepare Specialised Meat Cuts - Meat Retail

This DVD presents the methods and procedures involved in preparing master trim beef cuts, trim lamb cuts and new fashioned pork cuts. The DVD was produced in 1999.
Duration: 98 minutes.

DVD$16.95

Merchandise Products and Services - Meat Retail

This learning guide describes methods of merchandising products and services for a retail meat outlet. On completion of this unit the student will be able to: advise on the nutritive composition of meat, advise on methods of reducing fats from a diet which includes meat, price, weigh and display meat products, maintain stock presentation and contribute to the development of workplace marketing and merchandising strategy.

Learner Guide$28.75